Spaghetti bolognese sauce from scratch has been a favourite simple meal of ours for years. Now we also make it plant-based and love it even more. It is a bit more work than to just opening a jar, but it’s so worth it. After all, if you make it from scratch you know exactly what you get – all healthy and wholesome. By the way, the plant-based Spaghetti Bolognese Sauce tests great on mashed potatoes too. Try it out.
We like to use homegrown ingredients wherever we can. Fresh carrots taste just as good as frozen grated carrots. Crashed tomatoes can be replaced with the oven roasted tomato sauce, making the spaghetti bolognese even better. We like to serve it with fresh salad, and organic corn or a nut-based Parmesan cheese from the “How not to die cookbook“. Yum!
For years we have made spaghetti bolognese sauce from scratch with ground beef, preferably grass-fed and finished. If we are to eat meat, we want it to be from animals that have had a good life. Local trusted farmers are the best source for it.
Spaghetti bolognese sauce does not have to include meat, it’s just as yummy plant-based and even better for you. Using precooked green, red or brown lentils, and chopped mushrooms it becomes a whole-food, plant-based healthy dish.
- 1 good sized onion (chopped)
- 1-2 garlic cloves
- 1 cup ground carrot (or finely grated)
- 1.5 cup chopped mushrooms
- 1.5 cup precooked lentils (Or 1lb ground beef)
- 700 ml - About 3 cups - crushed tomatoes
- fresh or dried basil
- salt and pepper/paprika to taste
- Saute on medium-high heat the chopped onions, add a tablespoon of olive oil or a few tablespoons of water.
- When the onions are glassy add pressed garlic, carrots, and mushrooms.
- Saute a bit, being careful not to burn it, and then add the tomatoes and pre-cooked or canned lentils or beans.
- Add the herbs, and seasonings you like, cover the pan with a lid and let simmer on low heat for 10-15 minutes.
- During that time cook your favorite spaghetti pasta.
We invite you to subscribe to Northern Homestead and follow us on Instagram, Facebook or Pinterest for more great recipes.
Anna, that looks delicious. Now I want some spaghetti. My husband could eat spaghetti twice a week if I would cook it that often! Sauce made from scratch is always the best! Pinning!
Thank you! Spaghetti are one of my favorite pasta too, even though I’m not big into pasta.
Cooking from scratch is always best, in my opinion. And your Bolognese sauce looks so good.
Yes it is, and not as difficult as one would think.
That looks amazing! Bolognese is my favorite pasta sauce. I am PINNING this! 🙂
~Lorelai
Life With Lorelai
Thank you Lorelai, Bolognese IS yummy!
I have only made Spaghetti Bolognese once, and yours looks way better! (Mine was a little too watery!) But it wasn’t entirely from scratch, either! I will try this one, thank you!
Hope you like it Kristin! We mostly make it with gluten free spaghetti, and it is very tasty!
I’ve actually been eating a lot of spaghetti lately (well, any Gluten Free pasta dish) since I found out I can’t eat anything with high histamine levels, so I love finding new ways to prepare it. Looks delicious!
Finding new ways is not always easy, but sometimes they open the door to even better solutions.
Love bolognese sauce. Going to give this a whirl this week. Thanks for posting – looks great!
You are welcome, hope you like it!
I had a pressure cooker and made this by putting everything except the spaghetti in the cooker. I used a spatula and chopped up the chunk of ground beef up. Added chunked up the tomatoes (large can with the sauce plus a small can of tomato sauce) I also add a couple of tablespoons of chili powder, garlic powder, S/P. I believe that after the cooker got hot I turned it down and cooked about 10 min on low. This blends the flavors and tenderized the meat and veg. I loved my pressure cookers (small and large). When I moved some one decided that I would not need them____ WRONG!
Sounds yummy, thank you for sharing.