Vegetarian Bolognese (Freezer/Vegetarian/Low Sodium)

Recipe courtesy of John Wilson

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook spaghetti to al dente. In a skillet over medium heat, add olive oil, onion, carrot and mushrooms and cook until veggies are tender.

Step 2

Deglaze the pan with wine and cook until the wine has evaporated.

Step 3

Add the milk and cook for another 2 minutes or until milk is mostly evaporated.

Step 4

Add the tomatoes, ½ cup water, salt and pepper and simmer over low heat for ~15 minutes. Serve with spaghetti and garnish with parmesan.