Spaghetti With Vegetarian Bolognaise Sauce

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

• Ready In: 55 mins
• Yields: 4-6

Ingredients

• 1⁄4 cup sun-dried tomato
• 16  ounces  whole wheat spaghetti (or regular)
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup celery, finely chopped
• 1⁄2 cup carrot, finely chopped
• 1⁄2 cup red bell pepper, finely chopped
• 1  tablespoon olive oil
• 1⁄2 cup zucchini, finely chopped
• 1⁄2 cup eggplant, peeled & seeded, finely chopped
• 1 1⁄2 teaspoons garlic, minced
• 1⁄2 cup button mushroom, finely chopped
• 2  cups roma tomatoes, diced small
• 1⁄4 lb tofu, firm, diced (1/2-inch cubes)
• 1⁄4 cup  good quality red wine (optional)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄2 teaspoon black pepper
• 1  teaspoon garlic, granulated
• 2  teaspoons basil
• 1  teaspoon rosemary
• 1⁄4 cup  chopped parsley, to garnish

Directions

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!