Wednesday, July 17, 2013

Spaghetti "Bolognese"

I've been playing around with some clean eating recipes as of late, having serious yummy luck with Clean Eating Thai Chicken Larb (buy the app, it's totally worth it!)

If you search for Spaghetti Bolognese, you'll see the definition for a Bolognese sauce come up as:

Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "lasagne alla bolognese"

BUT I wanted to have a meatless meal this evening, hence the "Bolognese" and here's what I came up with!

Tempeh Spaghetti "Bolognese"

Serves 4

1 pkg Lightlife Soy Tempeh

1 T. safflower oil

Use a food processor to chop up the tempeh in very small pieces. Heat up the oil in a skillet (I like cast iron) and saute the tempeh until slightly browned.

1 organic carrot (medium)

1 organic green bell pepper (medium)

1 organic yellow onion (small)

1 T. safflower oil

Dice carrot, bell pepper, and onion while heating up the oil in a skillet the same as you did with the tempeh and saute the carrot, bell pepper, and onion. Cook until tender but not completely soft, you want there to still be a bit of texture to it.

1 handful basil leaves, chopped

14 oz. Muir Glen Organic Fire Roasted Crushed Tomatoes

15 oz. Muir Glen Organic Tomato Sauce

1 T. Herbes de Provence (organic is preferred, Simply Organic is a great brand)

2 cloves organic garlic, chopped

Combine all ingredients (tempeh, veggie blend, and tomato/herb/spice blend), cook until garlic is fragrant and sauce is warmed through. Season with fresh cracked black pepper and Himalayan salt to taste.

I serve mine over DeBoles Jerusalem Artichoke Flour Angel Hair Noodles with a side of steamed organic green beans!


  1. Where do you find that pasta?

    1. Publix! It's with the dry Greenwise section. They had several options, the Jerusalem Artichoke was the best in mine and Garrett's opinions :)