Pasta Bolognese
Rich, slow-simmered tomato sauce over spaghetti with fresh basil
Two Proteins, One Meal
Ingredients
Shared Base
Both partners cook these together
- •8 oz spaghetti
- •28 oz can crushed tomatoes
- •3 garlic cloves, minced
- •1 yellow onion, diced
- •1 carrot, finely diced
- •1 celery stalk, finely diced
- •¼ cup fresh basil leaves
- •2 tbsp olive oil
Vegan Path
Brown Lentils
- •¾ cup brown lentils
- •1 tbsp soy sauce
- •2 tbsp nutritional yeast
Omnivore Path
Ground Beef
- •¾ lb ground beef (85% lean)
- •¼ cup Parmesan cheese, grated
- •¼ cup red wine
Instructions
Cook Together
- 1
Heat olive oil in a large saucepan. Sauté diced onion, carrot, and celery over medium heat until softened, about 5 minutes. Add garlic and cook 1 more minute.
- 2
Add crushed tomatoes, season with salt, pepper, and a pinch of sugar. Bring to a simmer.
- 3
Cook spaghetti in a large pot of salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
Vegan Path
- 1
Cook lentils separately in salted water for 20-25 minutes until tender. Drain and add to the simmering sauce along with soy sauce.
- 2
Simmer the lentil bolognese for 15 minutes. Toss with pasta, adding pasta water as needed. Serve topped with nutritional yeast and fresh basil.
Omnivore Path
- 1
Brown ground beef in the saucepan before adding vegetables, breaking it into small pieces. Drain excess fat. Deglaze with red wine and cook until reduced.
- 2
Simmer the meat sauce for 20-25 minutes until thick and rich. Toss with pasta, adding pasta water as needed. Serve topped with Parmesan and fresh basil.
Nutrition (per serving)
Vegan Version
- Calories
- 520
- Protein
- 24g
- Carbs
- 86g
- Fat
- 10g
- Fiber
- 18g
Omnivore Version
- Calories
- 640
- Protein
- 36g
- Carbs
- 72g
- Fat
- 22g
- Fiber
- 8g
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