This is the meatiest meatless spaghetti sauce you will ever have. I just visited Italy last month where I was spoiled with wonderful Italian food (that may have caused me to gain 10 pounds but who’s counting?…) After sampling so many authentic Italian sauces, I decided it was time to perfect my own (meatless) spaghetti sauce. Though this recipe is pretty great, it’s nothing like the Italian food I had in Florence! Take me back.
Dietary Info: Dairy-Free option, Gluten-Free
Servings: 6-8 bowls
Time: 1 hour
*Omit for a vegan recipe
1. Begin by adding 1/4 cup olive oil to a large pot on medium heat. Add onions, peppers and carrots and stir for 1-2 minutes. Add garlic and simmer, covered, for another 5 minutes.
2. Add crushed tomatoes and bring to a boil. Add a huge tablespoon of tomato paste, red wine and stir consistently for 2-3 minutes. Gradually adding oregano, basil, thyme, cinnamon, sugar, salt and pepper and continue stirring. Simmer, covered for about 20 minutes, uncovering to stir occasionally.
3. In a large skillet, add 1/4 cup of olive oil and tofu crumbles. Cook on medium heat for 5-7 minutes, stirring frequently. Remove from heat and set aside until sauce has simmered for 20 minutes.
4. Uncover the sauce and add veggie crumbles and parsley. Add Parmesan, if using. Stir for 2-3 minutes then simmer, covered for another 20 minutes, uncovering to stir occasionally.
5. Boil spaghetti, or your pasta of choice while sauce is simmering, following instructions on pasta box (I actually like to use whole-wheat angel hair).
6. When pasta is al dente, drain but do not rinse. Remove sauce from heat and serve over pasta. Top with Parmesan, if desired. I always have leftover sauce which can be stored in a ziploc bag and put in the freezer.