VEGETARIAN BOLOGNESE SAUCE WITH VEGETABLE "PASTA"
Flavored with aromatic herbs, spices, and the mirepoix, vegan Bolognese Sauce uses borlotti or other beans for a hearty and delicious meal. Mirepoix (pronounced meer-pwah), the flavorful base used in many sauces, stews and soups (similar to soffrito, is a melange of onion, carrot, and celery cooked slowly without browning or caramelizing). The spiralized mix of green zucchini, yellow summer squash, and orange carrots makes a colorful, healthy, fresh, and gluten-free alternative to traditional pasta. Spaghetti squash is another lovely option. Fresh or dried pasta maybe used instead. If Borlotti beans are unavailble, use Pinto or Kidney or Cannelini beans. In a pinch, 2 cans (14 ounces Each) of the beans maybe used instead of the freshly cooked. 5-6 Servings INGREDIENTS 1 1/2 cups dried Borlotti Beans, cooked 1 cup Onion, finely diced 1 cup Carrots, finely diced 1/2 cup Celery, finely diced 2-3 big cloves Garlic, minced finely 1 can (28 ounces) Tom...