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4.70 from 13 votes

Bolognese

The most popular recipe in the 60-Day Reset, this brilliant bolognese will convert even the most determined veggie-phobe into a voracious veggie lover. A clever blend of tomatoes, balsamic vinegar, mustard, and herbs delivers a classic marinara flavor, and when you pulse your cauliflower rice to a fine consistency, and chop your onions and mushrooms really small, this dish really does look like it contains ground beef, chicken, or turkey. For the signature red color, use deep red, soft sun-dried tomatoes. Enjoy this bolognese with spiralized or shaved zucchini noodles; with baked potatoes or other veggies; or use the mixture to stuff grilled eggplant or zucchini boats. I warn you, this stuff is addictive. Like many members of the community who've dubbed this, "veggie crack", you may find yourself investing in a cauldron to make multiple batches to feed the hungry hoards. This bolognese freezes really well. Just divide into 1 cup servings, freeze, defrost, and heat as needed. Whatever you do, just enjoy it! This is weight-loss wonder food disguised as crazy-amazing comfort food.
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Prep Time: 30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 6
Calories: 166kcal

Ingredients

Instructions

  • In a large wok or saucepan over medium-high heat, warm 2 tablespoons of the oil, and sauté the onions and garlic with a pinch of the salt for about 5 minutes until soft and translucent. 
  • Transfer half of the onion and garlic mixture to the blender, and add 1 teaspoon of the salt, vegetable broth, canned tomatoes (and their juices), sun-dried tomatoes, basil, thyme, oregano, sweetener, and red pepper flakes and blast on high for 30 to 60 seconds until the sun-dried tomatoes are pulverized. 
  • Throw the cauliflower into a food processor fitted with the S blade, and pulse until you have very tiny pieces the consistency of rice or ground beef. (You may have to do this in two batches; see the Notes.)
  • Turn on the pot with the remaining half of the onion and garlic mixture to medium heat. Add the cauliflower “rice” to the pot, and sauté for about 10 minutes until just cooked through. Add the mushrooms, and the remaining tablespoon of oil, and sauté for about 1 to 2 minutes, until just softened.
  • In a small bowl, mix the tomato paste, balsamic vinegar, and mustard together until well combined and add this mixture to the cauliflower-mushroom mixture until well combined and evenly coated. 
  • Add the blended tomato mixture and the remaining teaspoon of salt and simmer, uncovered, stirring every few minutes for 15 to 20 minutes, until the sauce has thickened and slightly reduced, and the flavors have meshed. Season with salt and pepper, to taste. You should have about 6 cups (1.4kg) of sauce.
  • Serve immediately, or divide into 1 cup (250g) portions, and store according to the instructions in the recipe notes.

Video

Notes

YIELD: Makes about 6 cups (1.4kg). 
SERVING: 1 serving = 1 cup (240g). Store according to how you will use it. If using as part of the provided meal plans in the 60-Day Reset, place 6 (1-cup) servings into six separate sealed containers or zip-lock bags, and place in the fridge for up to 5 days or in the freezer for up to 3 months. You will use the remaining portions over the course of the 60-day cycle. Otherwise, store it according to how you will use it. 
GRAPESEED OIL: Substitute with extra-virgin olive oil. 
YELLOW ONION: Substitute with red onions. Do not use green onions in this recipe. 
VEGETABLE BROTH: Substitute with high quality chicken broth. 
SUN-DRIED TOMATOES: You will get the best color and flavor using soft sun-dried tomatoes in packets. If using sun-dried tomatoes packed in oil, drain thoroughly, and pat off the excess oil. The color of your finished dish will be determined by how rich and red your sun-dried tomatoes are. 
SK60® APPROVED SWEETENER: A small amount of sweetener is used to take the edge off the acidity of the tomatoes to deliver a more balanced flavor. You can omit the sweetener if you prefer. Review the Sweeteners Brief for choices. (Do not use dates in this recipe in order to adhere to SK60® food combining principles.) 
#1: Use 1/2 teaspoon of a sweetener with a 1:1 substitution ratio for cane sugar.
#2: Use 2 to 3 drops of alcohol-free liquid stevia. 
CAULIFLOWER: You will get the best results with fresh cauliflower, and process it to create cauliflower “rice”. To save time, substitute with about 3 cups (390g) of commercial cauliflower “rice”. 
MUSHROOMS: Substitute with white button mushrooms or other mushrooms you have. To nail the “ground meat” look, dice your mushrooms as small as possible. To save time, purchase “mushroom mince” from the fridge section of grocery stores. 
PROTEIN BOOSTERS: Check the protein content of the core recipe, review your protein needs, then refer to the SK60® Protein Boosters for the appropriate portion size.
Plant Protein: Garnish with hemp seeds or white sesame seeds. Serve with SK60® Bread or Vegan Almond Crackers. 
Animal Protein: Add 2 cups of ground beef, chicken, or turkey to the dish while simmering, and add filtered water to get the correct consistency. Add salt to taste. 
SERVING SUGGESTIONS: Serve over zucchini noodles for the SK60® Pasta Bolognese, in the SK60® Bolognese Stuffed Eggplant, or as part of the SK60® Cauliflower Steak Lasagna. You can also enjoy it as a side with starchy or non-starchy vegetables, or with plant or animal protein. 
FOOD COMBINING: Combines well with animal protein, protein fats (nuts and seeds), leafy greens, non-starchy vegetables, starchy vegetables, sea vegetables, quinoa (or other grains), or any of the Magic Foods (that combine well with any foods). Does not combine well with fruit. Refer to the SK60® Master Food Combining cheat sheet.

Nutrition

Calories: 166kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7.4g | Saturated Fat: 0.9g | Sodium: 912mg | Potassium: 909mg | Fiber: 6g | Sugar: 10g | Calcium: 60mg | Iron: 2mg