Slow Cooker Spaghetti Bolognaise Sauce recipe

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Ingredients

2 cups dried soybeans
4 large tomatoes, cut into wedges
1 large onion, chopped
1 pound okra, chopped
1 cup pitted green olives
1 cup pitted black olives
2 (6 ounce) cans tomato paste
3 (14.5 ounce) cans peeled and diced tomatoes
¾ cup grated Parmesan cheese
1 cup red wine
¼ cup olive oil
1 (11 ounce) can whole kernel corn, drained
2 tablespoons dried oregano
2 tablespoons dried basil
4 tablespoons Italian seasoning
salt to taste
½ teaspoon pepper

Nutrition Info

379.9 calories
carbohydrate: 37.3 g
cholesterol: 4.4 mg
fat: 17.2 g
fiber: 9.2 g
protein: 18.8 g
saturatedFat: 3.2 g
servingSize: -
sodium: 1328 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cover soybeans with water and soak for several hours, or overnight.

  2. In a slow cooker combine soybeans, tomatoes, onion, okra, green olives, black olives, tomato paste, chopped tomatoes, Parmesan cheese, wine, olive oil, corn, oregano, basil, Italian seasoning, salt and pepper. Mix well.

  3. Cook on low for 12 to 24 hours, stirring occasionally.

Recipe Yield

12 servings

Recipe Note

This is what you call a wickedly delicious, vegetarian spaghetti sauce which tastes like a bolognaise but is really soybeans. I also use this sauce with jacket potatoes (and if I'm really feeling naughty, add a bit of shredded mozzarella cheese on top), rice or even, 'cause it's so thick, just on its own. For optimum flavor use dried soya, if available.

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