Leftover Tofurky Spaghetti Bolognese
Turn your leftover Thanksgiving Tofurky into spaghetti Bolognese! If
you have a food processor, you can use it to minced the onions, carrots
and celery and save time and effort.
1 celery rib, minced
1 small carrot, grated
1 onion, minced
2 cloves garlic, minced
1 tbsp vegetable oil
2 large fresh tomatoes, diced
1 14 ounce can Italian-style stewed or diced tomatoes, undrained
1/4 tsp oregano
1/2 tsp basil
salt and pepper to taste
- In a medium pot or large skillet, sautee the celery, carrot, onion,
and garlic in vegetable oil for a minute or two. Add the Tofurky and
cook for two to three more minutes, stirring frequently.
- Add the remaining ingredients, except pasta, and bring to a slow
simmer. Reduce heat to medium low and allow to cook, uncovered, for 15
to 20 minutes, stirring occasionally.
- Taste and adjust seasonings. Serve your leftover Tofurky Bolognese
sauce over cooked spaghetti.
Your question and comments are welcome