Vegetarian Spaghetti Bolognese

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

A rich, slow-simmered sauce starts with garlic-infused oil, sweet carrots, celery, and scallion tops cooked down until tender, then deepened with a splash of white wine, tomato paste, crushed tomatoes, and a bay leaf-scented blend of oregano and thyme. Everything simmers low and slow until the sauce turns thick, glossy, and deeply colored, the kind of long-cooked flavor that tastes like it's been on the stove all day. It gets tossed straight into a pot of tender spaghetti with a splash of starchy pasta water to help everything cling together in every bite. Finished with a shower of Parmesan and torn fresh basil, it's the kind of comforting, saucy bowl that feels indulgent without any fuss. This version makes a genuinely satisfying option for a vegetarian dinner rotation, with all the cozy, rustic character of a classic bolognese.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sauce

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
See all
4 scallions, green tops only, thinly sliced
2 medium carrots, finely diced
2 stalks celery, finely diced
½ lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ cup dry white wine
1 can (14 oz) crushed tomatoes
½ cup beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
2 tbsp tomato paste
1 tsp dried oregano
½ tsp dried thyme
1 bay leaf
salt and pepper, to taste

For the pasta

12 oz gluten free spaghetti
1 tbsp olive oil

For serving

¼ cup parmesan cheese, finely grated (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the scallion tops, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the carrots are just tender, about 8 minutes.
2
Add the ground beef and ground pork to the pot. Break the meat into small pieces with a wooden spoon and cook over medium-high heat, stirring occasionally, until no pink remains and the meat is browned in spots, about 8–10 minutes. Drain off any excess fat if needed, leaving about 1 tbsp in the pot.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!