Spaghetti with Vegetarian Sauce "Bolognese"
Start to finish: 30 minutes; Serves 4
6 oz. dried spaghetti
1 Tbs. olive oil
1/2 cup finely chopped carrot
1/2 cup thinly sliced celery
1 medium onion, finely chopped
3 cloves of garlic, minced
1 1/2 tsp. fresh oregano, snipped or 1/2 tsp. dried oregano crushed
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 14 1/2 oz. can no salt added stewed tomatoes
1 8 oz. can tomato sauce
1/4 cup water
3/4 cup Grape nuts cereal (I know this sounds weird, but this for the texture of ground meat. The cereal will soften as the sauce stands, so for a chewier texture, serve immediately)
Freshly grated Parmesan cheese or Romano cheese (optional)
Fresh oregano (optional)
1.) Cook spaghetti according to the package directions; drain. Meanwhile, heat olive oil in a saucepan over medium-high heat. Add carrot, celery, onion, garlic, dried oregano (if using), salt and pepper; cook until tender, about 5 minutes.
2.) Add the un-drained stewed tomatoes, tomato sauce, and the water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cereal and fresh oregano (if using); return just to boiling. Remove from heat and serve. If desired, sprinkle with Parmesan or Romano cheese and garnish with additional fresh oregano.
Per Serving: 329 cal.; 5 grams total fat (1 gram sat. fat); 0 mg chol.; 677 mg sod.; 66 grams carbs.; 6 grams fiber; 10 grams prot.
Better Homes & Gardens Special Interest Pub. Diabetic Recipes June 2003