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In Italy, bolognese is a hearty meat sauce. Can you make a meatless meat sauce? Yep. For vegan bolognese, use lentils, which are hearty and full of fiber and nutrients. This recipe is about as easy to prepare as it gets, as I use my favorite arrabbiata sauce from the local Italian market instead of making it from scratch. Of course, you can serve it with real pasta for a truly authentic meal, but spaghetti squash is a delicious option if you're cutting back on the pasta.
Bake spaghetti squash at 400 for 35-45 minutes, depending on size. It's important to not overcook to avoid mushiness. Easy method: remove sticker and place whole on a baking sheet. Remove from oven when top starts to brown. Cut open immediately to allow heat to escape. Cool and use a fork to remove seeds and fluff.
Prepare lentils according to package directions. Drain. Place in a food processor or blender. Pulse to make a coarse puree.
In a sauce pan, mix marinara with lentils. Sauce will be hearty; Authentic bolognese is not meant to be "saucy." Serve over spaghetti squash.
When you prepare lentils, you can add a bay leaf and/or piece of kombu to add flavor, minerals and digestibility.
For this meal to work, you must have a high quality, flavorful marinara. I picked up this arrabbiata sauce from our local Italian market, Antonuccio's. It's so good!