May 25th 2005
Pasta with Vegetarian Sauce Bolognese
Start to Fininsh: 25 minutes Makes: 4 servings
8 ounces dried pasta
1/2 cup finely chopped carrot
1/2 cup thinly sliced celery
1 medium onion, chopped
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1 tablespoon olive oil
11/2 teaspoons bottled minced garlic or 3 cloves garlic, minced
1/4 cup Grap-Nuts cereal
1 141/2-ounce can italian-style stewed tomatoes
1 8-ounce can tomato sauce
1/4 to 1/2 cup water
1 tablespoon olive oil
Grated Parmesan or Romano cheese (optional)
Fresh oregano sprigs (optional)
Step 1: Cook pasta according to package directions. Meanwhile, in a medium saucepan cook carrot, celery, onion, dried oregano, and pepper in 1 tablespoon hot olive oil over medium-high heat until onion is tender. Add garlic; cook for 1 minute more. Stir in the cereal. Add the undrained tomatoes, tomato sauce, and desired amount of the water. Bring to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or until desired consistency.
Step 2: To serve, drain pasta. Toss with 1 tablespoon olive oil. Divide the pasta among 4 dinner plates. Spoon sauce over pasta. If desired, sprinkle with Parmesan or Romano cheese and garnish with oregano sprigs.
Nutritional Facts per serving: 416 calories, 8g total fat, 0mg cholesterol, 907 mg sodium, 76g carbohydrate, 12g protein
Source: Easy Vegetarian Dinners. Des Moines, Iowa. Grand Avenue Books 2003. Page 86.
8 ounces dried pasta
1/2 cup finely chopped carrot
1/2 cup thinly sliced celery
1 medium onion, chopped
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1 tablespoon olive oil
11/2 teaspoons bottled minced garlic or 3 cloves garlic, minced
1/4 cup Grap-Nuts cereal
1 141/2-ounce can italian-style stewed tomatoes
1 8-ounce can tomato sauce
1/4 to 1/2 cup water
1 tablespoon olive oil
Grated Parmesan or Romano cheese (optional)
Fresh oregano sprigs (optional)
Step 1: Cook pasta according to package directions. Meanwhile, in a medium saucepan cook carrot, celery, onion, dried oregano, and pepper in 1 tablespoon hot olive oil over medium-high heat until onion is tender. Add garlic; cook for 1 minute more. Stir in the cereal. Add the undrained tomatoes, tomato sauce, and desired amount of the water. Bring to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or until desired consistency.
Step 2: To serve, drain pasta. Toss with 1 tablespoon olive oil. Divide the pasta among 4 dinner plates. Spoon sauce over pasta. If desired, sprinkle with Parmesan or Romano cheese and garnish with oregano sprigs.
Nutritional Facts per serving: 416 calories, 8g total fat, 0mg cholesterol, 907 mg sodium, 76g carbohydrate, 12g protein
Source: Easy Vegetarian Dinners. Des Moines, Iowa. Grand Avenue Books 2003. Page 86.
Abby @ 1 year, 5 months, 10 days
Zoë @ 1 year, 5 months, 10 days
Enzo expected in 3 years, 3 months, 30 days
Recipes posted by Laura at 6:26 PM | 
Comments ( 1 )
Comments:
The grape nuts cereal really added a nice texture to the sauce. It's important to make sure that it is simmered long enough for the cereal to absorb some of the liquid and become soft, unless you like crunchy pasta sauce that is.
