Vegetarian Bolognese-style spaghetti sauce

  • Preparation 30 min
  • Cooking 1 h 30 min
  • Servings 10
  • Freezing Absolutely

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Vegetarian Bolognese-style spaghetti sauce

  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 stalks of celery, sliced
  • 2 large carrots, halved lengthwise and sliced
  • 1 lb (454 g) extra-firm tofu, grated
  • 1 tsp (5 ml) Italian seasoning
  • 1/2 tsp (2.5 ml) thyme
  • 1 tub (5 oz / 142 g) baby spinach, finely chopped
  • 1 zucchini, diced
  • 2 cans (26 oz / 769 ml each) diced tomatoes with Italian seasoning
  • 2 cans (23 oz / 680 ml each) Hunt’s tomato sauce with onions, herbs and spices
  • 2 tbsp (30 ml) sugar
  • 2 bay leaves
  • 1/2 lb (227 g) white mushrooms, halved

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Preparation

  • In a large 6-quart Dutch oven heated over medium heat, place the onion and garlic and drizzle with olive oil. Cook 3 to 4 minutes, stirring.
  • Add the celery and carrots, add a good drizzle of olive oil and season with salt and pepper. Cook 7 to 8 minutes, stirring.
  • Add the tofu, Italian seasoning and thyme, then mix. Cook 3 to 4 minutes, stirring.
  • Add the spinach and zucchini, then season with salt and pepper. Cook 1 minute, stirring.
  • Except for the mushrooms, add the rest of the ingredients, season with salt and pepper and stir to combine. Bring to a boil, reduce heat to low and simmer for 1 hour, uncovered. Stir from time to time.
  • Add the mushrooms, stir and cook 15 minutes more.
  • Remove both bay leaves before serving or before portioning the sauce into containers.