Vegetarian Spaghetti Sauce

This vegetarian spaghetti sauce gets its heft from two kinds of kidney beans (red and white cannellini) instead of meat, creating a protein-packed sauce that’s satisfying enough to make you forget there’s no ground beef in the pot. Mushrooms, carrots, broccoli, and a generous amount of basil and oregano round out a sauce that tastes like it simmered all day but comes together in under an hour.

The carrots and onion get sauteed first until soft, building a sweet, aromatic base called a soffritto that Italian cooks rely on for depth. Adding a tablespoon or two of water if things start sticking keeps you from needing extra oil.

Breaking up the canned tomatoes by hand in the pot gives you a chunkier, more rustic texture than a smooth puree. The tomato paste thickens everything and concentrates that tomato flavor so the sauce coats pasta instead of running off.

Pro Tips

• Drain and rinse the beans. The canning liquid is starchy and salty. Rinsing gives you cleaner flavor and lets you control the seasoning.
• Add the broccoli last. Five minutes is all it needs. Longer and it turns army green and mushy. You want it tender-crisp with some bite.
• Let the sauce sit 10 minutes off heat before serving. It thickens slightly and the flavors settle together.

Variations

• Add a pinch of red pepper flakes with the garlic for a spicier, arrabbiata-style sauce.
• Swap broccoli for zucchini or spinach depending on the season and what’s in your fridge.
• Stir in a splash of red wine when adding the tomatoes for a deeper, more complex base.