Vegetarian Classic Beef Spaghetti Sauce
Indulge in the comforting flavors of a hearty pasta dish with this **Vegetarian Classic Beef Spaghetti Sauce**—a wholesome twist on the traditional recipe! This plant-based version captures all the rich, savory notes of a classic spaghetti sauce using finely diced mushrooms and protein-packed lentils as its star ingredients, providing a satisfying texture and depth of flavor. Enhanced with aromatic herbs like thyme, oregano, and basil, as well as a splash of red wine or vegetable broth for added complexity, this sauce is a true crowd-pleaser. Perfectly thickened with crushed tomatoes and tomato paste, it's suitable for pairing with your favorite pasta. In just over an hour, you can have a nutrient-dense, dairy-free, and meatless sauce that’s brimming with flavor. Garnish with fresh parsley and serve—it’s guaranteed to be a hit for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 cloves garlic, minced
- 250 grams mushrooms, finely diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 125 milliliters red wine or vegetable broth
- 2 tablespoons soy sauce
- 1 cup lentils, cooked
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the finely diced mushrooms to the pot and cook for about 5 minutes, allowing them to release and evaporate their moisture.
Sprinkle in the dried thyme and oregano, stirring well to coat the vegetables.
Pour in the canned crushed tomatoes and tomato paste, and stir to combine.
Add the red wine or vegetable broth and soy sauce, stirring well.
Mix in the cooked lentils, dried basil, red pepper flakes, salt, and black pepper.
Bring the mixture to a simmer, reduce the heat to low, and let it cook gently uncovered for 30 minutes, stirring occasionally to prevent it from sticking.
Once the sauce has thickened to your liking, taste and adjust seasoning if necessary.
Remove from heat and stir in the freshly chopped parsley before serving.
Serve the sauce hot over your favorite spaghetti or pasta of choice.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 52.4 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 341 mg | 26% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4279 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
