Name: Slow-Cooker Vegetarian Bolognese
Prep time: 15 min
Total time: 270 min
Ingredients: 1 (28 ounce) can diced tomatoes, preferably San Marzano; 0.5 cup dry white wine; 0.5 cup low-sodium vegetable broth or water; 1 cup chopped onion; 0.5 cup chopped celery; 0.5 cup chopped carrot; 3 tablespoons extra-virgin olive oil; 2 tablespoons minced garlic; 1 teaspoon Italian seasoning; 0.5 teaspoon salt; 0.25 teaspoon ground pepper; 2 (15 ounce) cans no-salt-added cannellini beans or small white beans, rinsed; 0.25 cup heavy cream; 1 pound whole-wheat spaghetti; 0.5 cup grated Parmesan cheese; 0.25 cup chopped fresh basil

Slow-Cooker Vegetarian Bolognese

Beans stand in place of ground beef in this hearty vegetarian sauce that's ready when you are—thanks to the crock pot. The prep is quick and easy to do in the morning before heading off to work. When you get home, just cook up some whole-wheat pasta to serve it over and dinner is ready. If you have leftovers, freeze them for an easy meal another day.

Hilary Meyer

Updated on March 9, 2020

Prep Time:

15 mins

Additional Time:

4 hrs 15 mins

Total Time:

4 hrs 30 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Egg Free Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 (28 ounce) can diced tomatoes, preferably San Marzano
½ cup dry white wine
½ cup low-sodium vegetable broth or water
1 cup chopped onion
½ cup chopped celery
½ cup chopped carrot
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground pepper
2 (15 ounce) cans no-salt-added cannellini beans or small white beans, rinsed
¼ cup heavy cream
1 pound whole-wheat spaghetti
½ cup grated Parmesan cheese
¼ cup chopped fresh basil

Directions

Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm.
Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil.

Tips

To make ahead: Refrigerate sauce (Step 1) for up 4 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.

Nutrition Facts (per serving)

434	Calories
13g	Fat
64g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 434
% Daily Value *
Total Carbohydrate 64g	23%
Dietary Fiber 7g	24%
Total Sugars 6g
Protein 16g	32%
Total Fat 13g	16%
Saturated Fat 4g	18%
Cholesterol 13mg	4%
Vitamin A 1999IU	40%
Vitamin C 15mg	17%
Folate 77mcg	19%
Sodium 411mg	18%
Calcium 147mg	11%
Iron 4mg	24%
Magnesium 143mg	34%
Potassium 762mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.