Spaghetti Bolognese {vegan/gluten-free}

Better than Chef Boyardee! Spaghetti Bolognese (I keep typing Blog-o-nese) is rich, tomatoey, and full of Italian flavor. The noodles make this hearty, so one batch will make for lots of leftovers. We paired this with a white bean and vegetable salad.

1 package Boca crumbles
1 28 oz can diced tomatoes
1 package rice vermicelli
2 carrots, diced
2 celery, diced
2 white or yellow onions, diced
5 cloves garlic, chopped
3 TBL olive oil
1/2 cup red wine
1/4 cup tomato paste
2 TBL Braggs
1 TBL basil
1 tsp oregano
1 tsp thyme
2 bay leaves
3 cups water or stock
salt and pepper to taste
1 TBL Earth Balance
Optional: nutritional yeast for topping

Heat oil and saute carrots, celery, onion until very soft, 8-10 minutes. Add garlic and Boca crumbles, cook another 2-3 minutes. Add wine and bring to a boil. Cook until wine is absorbed. Then add tomatoes, tomato paste, Braggs, water/stock, and seasonings. Cover and reduce to low. Simmer 1.5 hours, stirring occasionally. Taste for seasoning, add salt as needed. Stir in Earth Balance.

Cook noodles according to package directions. Serve with lots of sauce and nutritional yeast.

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