Spaghetti Bolognese - Italian pasta with bolognese sauce.

Makes: 6 servings
Total time: 1 and a half hours, cook time: 1 hour and 10 minutes, prep time: 15-20 minutes


  • 2 packages of ground tofu
  • 500 g gluten free spaghetti (brown rice, white rice or corn pasta all work, note: corn pasta gives a sweeter taste)
  • 1 tablespoon of extra virgin olive oil
  • 1 white or yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 large green bell pepper, diced
  • 1 cup crimini or button mushrooms, diced
  • 6 Roma tomatoes, diced
  • 1 and a half bottles of strained tomatoes (I use Primo brand in the bottle, it’s lower calorie and lower sodium than others)
  • 2 teaspoons fresh oregano (if using dried, add ¼ teaspoon)
  • 2 tablespoons of fresh basil (if using dried, add ½ teaspoon)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)


  • ¼ cup of fresh parsley, chopped


  1. Marinate tofu for at least 5 minutes in advance with ¼ of the cup of strained tomatoes, 1 garlic clove, ¼ cup of red wine/cooking wine (if you are using it), salt and black pepper to your taste
  2. Combine 1 tablespoon of the olive oil, ground beef, onion, garlic, mushrooms and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  3. Stir in Roma tomatoes, strained tomatoes, remaining olive oil and wine or balsamic vinegar.
  4. Add in salt, pepper, oregano and 1 and ½ tablespoons of the basil.
  5. Simmer spaghetti sauce for 1 hour, stirring occasionally. At the 50 minute mark, add in remaining basil and all the parsley if using it and stir into the sauce.

Approximate Nutritional Information for 1 Serving (Based on brands and amounts used in the recipe)

  • Calories: 362.83
  • Fat:  8 g
  • Carbs: 59 g
  • Protein: 16 g