Fettucine with Tempeh Bolognese
  • 1large yellow onion, finely diced
  • 1stalk celery, finely diced
  • 1 carrot, peeled and grated
  • 4cloves garlic, minced
  • 2/3tablespoon olive oil
  • 3/4teaspoon dried thyme
  • 3/4teaspoon ground fennel seed
  • 1/2teaspoon dried oregano
  • 1/4teaspoon saltor to taste
  • 1teaspoon fresh rosemary, mincedor 1/2 teaspoon, dried
  • 18-ounce package marinated tempeh, finely crumbled
  • 3/4cup dry red wine
  • 128-ounce can organic tomato purée
  • 1teaspoon ground pepper
  • 1/4cup minced fresh basilfor garnish
  • Freshly grated parmesan cheese
  • 12ounces fettucine
  1. In large sauté pan or skillet, sauté onion, celery, carrot and garlic in olive oil until onion is soft and slightly browned.
  2. Add thyme, fennel seed, oregano, salt and rosemary. Stir in crumbled tempeh, and sauté for 5 additional minutes.
  3. Add wine and tomatoes; cover and simmer sauce for 20-30 minutes. Uncover and cook a few more minutes to thicken, adding pepper and fresh basil. Set aside and keep warm.
  4. In large pot of salted boiling water, cook pasta until al dente. Drain and toss with sauce. Garnish with fresh parmesan.
Recipe Notes
Nutrition Facts
Fettucine with Tempeh Bolognese
Amount Per Serving
Calories 427
* Percent Daily Values are based on a 2000 calorie diet.

Calories 427,Fat 11,Perfat 23,Cholesterol 4,Carbo 67,Protein 19,Fiber N/A,Sodium N/A