by Gordon Hamilton

Created on: February 05, 2013

Spaghetti sauce is usually prepared with stewing or ground beef, especially in the case of the legendary spaghetti bolognaise. The meat content will often represent a fairly high percentage, meaning the dish is wholly unsuitable not only for vegetarians but even those looking to limit their intake of red meat.

It is a fact, however, that the Italian diet and the wider Mediterranean diet in general contains a rich array of fresh vegetables, many of which can very effectively be substituted for meat in spaghetti sauce. The three ideas featured below all provide enough sauce for four servings.

Eggplant and zucchini spaghetti sauce

2 14 ounce cans chopped Italian tomatoes in tomato juice
1 small zucchini, diced
1 small eggplant, diced
2 cloves of garlic, peeled and finely chopped
2 tablespoons extra virgin olive oil
2 teaspoons freshly chopped oregano (or 1 teaspoon dried)
Salt and freshly ground black pepper

Pour the olive oil in to a saucepan and bring up to a medium heat. Add the garlic and lightly saute for a minute or so, just to soften but not color. The zucchini and eggplant should then be added to the pan and sauteed for a further minute.

Pour the tomatoes in to the pan and add the oregano. Stir well and bring to a gentle simmer for fifteen minutes. Taste and season as required.

Borlotti beans and basil spaghetti sauce

2 14 ounce cans chopped tomatoes in tomato juice
1 14 oz can borlotti beans in water, drained and rinsed in fresh water
2 cloves garlic, peeled and finely chopped
2 tablespoons extra virgin olive oil
2 teaspoons freshly chopped basil (or 1 teaspoon dried)
Salt and black pepper

Lightly saute the garlic in the olive oil as in the recipe above. Add the remainder of the ingredients bar the seasoning and bring to a simmer for fifteen minutes before tasting and adjusting the seasoning as required.

Porcini mushrooms spaghetti sauce

2 14 oz cans chopped tomatoes in tomato juice
1 cup chopped porcini mushrooms (fresh or dried and reconstituted)
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and finely chopped
2 teaspoons freshly chopped parsley
Salt and black pepper

If using dried porcini mushrooms, follow the instructions on the pack to reconstitute them in boiling water before draining well.

Saute both the garlic and the mushrooms in the olive oil for a couple of minutes. Add the tomatoes and the parsley, stir well and bring to a simmer for fifteen minutes. Taste the sauce and season as necessary.

Whichever meatless sauce you choose to prepare to serve with your spaghetti, the spaghetti should be cooked to al dente while the sauce is simmering. Drain well and add to the sauce before folding carefully through with cooking tongs and plating for final service.

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