Recipe Library
Slow-Cooker Vegetarian Bolognese
A rich vegetarian Bolognese simmers for hours until the tomatoes, wine, and vegetables melt into a thick, savory sauce. Cannellini beans add a hearty bite that clings beautifully to pasta.
- Total
- 4 hr 25 min
- Prep
- 15 min
- Cook
- 4 hr 10 min
- Serves
- 8
Nutrition per Serving
- Calories
- 434
- Protein
- 16g
- Carbs
- 64g
- Fat
- 13g
- Fiber
- 7g
- Sugar
- 6g
- Sodium
- 411mg
Ingredients
- 1 (28 ounce) can diced tomatoes, preferably San Marzano
- 1/2 cup dry white wine
- 1/2 cup low-sodium vegetable broth or water
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 3 tbsp extra-virgin olive oil
- 2 tbsp minced garlic
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 (15 ounce) cans no-salt-added cannellini beans or small white beans, rinsed
- 1/4 cup heavy cream
- 1 lb whole-wheat spaghetti
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm.
- Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil.