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Vegetarian Pasta Bolognese Recipe

Looking for an easy Vegetarian Pasta Bolognese recipe? Learn how to make Vegetarian Pasta Bolognese using healthy ingredients.

Submitted by jodelpa3

Makes 8 servings

Delicious Vegetarian Italian "Meat" Sauce

Recipe Ingredients for Vegetarian Pasta Bolognese

1 cup, sliced Onions
1 cup, chopped Carrots
1/2 cup, diced Celery
8 clove Garlic
1 teaspoon Thyme
3 dash Pepper, Black
2 serving Extra Virgin Olive Oil
8 serving textured vegetable protien
1 cup water
8 tbsp Tomato Paste
4 cups Tomatoes, Red, Ripe or Canned
4 full glass (6.0 fl oz) Wine, Table, Red
2 cups Water
4 cup Brown Rice Pasta
4 tbsp Parmesan, Grated Cheese

Recipe Directions for Vegetarian Pasta Bolognese

  1. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

  2. Add the textured vegetable protien, toss to coat with veggies then add water. Cook another 10 to 15 minutes.

  3. Add the tomato paste and tomatoes. Cook about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

  4. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

  5. During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

  6. While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

  7. Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.


Pasta, Main Dish, Italian, Vegetarian

Nutrition Facts
Serving Size 351.0g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 41% Vitamin C 24%
Calcium 6% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • Low in sodium
  •   Bad points
  • Contains alcohol
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