Spaghetti With Vegetarian Bolognaise Sauce

READY IN: 55mins
Recipe by Sharon123

A wonderful sauce full of veggies, this is sure to please! Adapted from Vegetarian Gourmet, Fall, 1995.

Top Review by White Rose Child

Well, this sure was a hit! The flavors are so complex and harmonious, yet this was simple to make. I subbed extra zucchini for the eggplant, and canned roma tomatoes. After using 1 tsp dried basil, I remembered the fresh basil in my fridge and added a Tbsp of that. I used 2 Tbsp red wine vinegar instead of wine. Finally, I reduced the salt to 1/8 tsp and didn't even find it needed any more. My dad, for one, would give it more than 5 stars. He said it was like restaurant food and wants to take it for a potluck. Thanks so much, Sharon! Made for Please Review tag.

Ingredients Nutrition


  1. Soak the sun-dried tomatoes in boiling water until soft, about 10 minutes. Dice & set aside.
  2. Cook spaghetti according to instructions(about 10 minutes), rinse, drain & set aside.
  3. Heat oil in a large skillet. Saute onion, celery, carrots & red bell pepper in skillet until the onions are translucent, about 3 minutes. Stir in the sun-dried tomatoes, then the zucchini, eggplant, garlic, mushrooms, tomatoes and tofu. Add the wine, if using, and cook over a low heat until the liquid has evaporated. Stir in the rest of the ingredients.
  4. Place the spaghetti on a pretty serving platter, top with sauce & serve. Enjoy!

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