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  1. Caitlin

    amazing, amber! this bolognese looks really healthy but even more delicious! i love how it’s jam packed to the brim with vegetables! i must try this!

  2. Alayna @ Thyme Bombe

    This looks sooooo delicious. We don’t eat a lot of pasta, but I always feel bad about using the jarred sauces that are full of sugar and salt when we do. I would feel so much better about eating such a healthy sauce as this one.

  3. Megan @ The Detoxinista

    This sounds amazingly delicious. I may actually skip the jarred pasta sauce for once! 🙂

  4. cricket

    do you think it would translate at all via pressure cooker?

  5. Carrie @ Carrie on Vegan

    Love this, Amber! Truth be told, there are some coconut crystals living in my pantry right now along with some sea salt and coconut oil. So, you are not the only imperfect Fuhrmanite in the crowd. 🙂 That being said, I’m all over this gorgeous bolognese recipe…except I’ll probably serve it over some steamed kale just ‘cuz that sounds a little more Fuhrman-ey to me. 🙂

  6. Trish @ MyBigFatBundt

    Amber, thank you for this! I’m pinning and going grocery shopping when I have a day off. Can’t wait to make a massive batch of this. And I’m thinking this would be AWESOME over roasted cauliflower. 😀 I am DEF trying to ‘ween’ Vic off weekly pasta dishes, maybe just going bi-weekly. He’s not into quinoa, and I’m trying to back off brown rice. I’ve been at a loss what to feed him that’s meatless that he won’t complain about and that isn’t endlessly loaded with starch. You should DEF write another cookbook that is centered around foods like this. 😀

  7. Sarahfae - Addicted to Veggies

    This has me super duper inspired. I may have to try coming up with with a raw version. Either way; YUM!

    Also – for the record I’m totally with you on not killing myself over eating a 100% perfect diet. I dunno, it’s just never felt like a happy thing when I’m eating so restrictively, plus I love potatoes waaaaay too much. 😉


  8. Matt

    I will testify in a court of my peers that this sauce is GrrrrrRRRREAT!

    Make that and misir watt again soon.

  9. shannonmarie (rawdorable)

    I totally agree with you. It’s not worth the stress to try and eat perfect all the time. If you are going to live a long healthy life, it should be a happy one, too.

    Love the sauce. The texture looks perfect. I’ll have to try it.

  10. Denise Freidhoff

    Thank you for the recipe! My husband and I decided to switch to an almost raw food diet and just ordered your book. I think it will be the best thing for us because I don’t think we would want to go 100% raw, just 90%.

  11. Heathy

    This looks fantastic Amber! I can definitely see myself eating a bowl of this sauce by iteself or with zucchini noodles… and a sprinkling of raw parmesan on top! Funny, I saw Joel on Dr. OZ a few weeks ago and Im not overly familiar with his approach but I had the impression it was vegan… well on the show there was NO mention that he advocates a plant based /non animal food diet, which was probably done on purpose by the show. I was happy to see him going on and on about the benefits of raw cashews which I love! 🙂

  12. Hannah

    Vegetables, olives, nutritional yeast… yes, I would even eat this as soup, I think.

  13. Jennifer

    Oh Amber. I would like to smooch you!! 😉

    I miss bolognese sauce so much, it was my favorite type of pasta sauce. This looks SO good, I am making it this weekend. Thank you so much for this!

    1. Jennifer

      Oh one other question..should I use the S-blade on my food processor to chop veggies or another blade? I wasn’t sure.

  14. Rachel

    Yum!! I’m going to have to try this in a couple weeks!!

  15. Nikki, Eating Vibrantly

    This looks amazing – I wonder if the kids would go for it. And you’re right, perfection is so limiting 🙂

    I really like Joel Fuhrman’s approach, especially his focus on nutrient-dense foods, because it goes beyond labels like “raw” or “vegan”, to the heart of eating well for optimal well-being.

    Every time I feel inspired to help someone move towards healthier eating, his is one of the books I’d suggest, except for the fact that the presentation of the whole book is very dull, and the recipes are hard to access and don’t look inspiring at all.

    So I LOVE your idea of doing an ETL cookbook. Make the recipes colourful, interesting, practical and inspiring – you’d be great for the job. And it would be huge! Let me know when it’s coming out and I’ll buy 100 😉

  16. Jennifer

    It’s really good! Outstanding even 🙂 Thanks agaain, Amber.

  17. Dana

    Oh crap! I just added the Bragg Apple Cider Vinegar NOT realizing I was supposed to add it at the very end. Please tell me that I didn’t ruin it. I can’t imagine a mere Tbs. would, but there must be a reason why you’re adding it at the very end (?). Well, what’s done is done. 🙁 Now for the simmering. THANKS Amber, for yet another gem of a recipe (I’m quite optimistic before even trying it). 🙂

  18. Dana

    Oh my god. Please. PLEASE, take your time…I didn’t even THINK that you had other emails to get back to. I feel like such an impatient wench now. 😮 I surely don’t want you seeing me that way (eek).

    Yes, when ever is good for you will be perfectly fine with me. I was just hoping you had an idea or two.

    Again, I appreciate you and our time!

    Dana 🙂

  19. Dana

    Uh, that was supposed to be “your” time (lol). Not “our” time (oops).

    Dana 🙂
    Ps. And yah, you need to take time off!!!! I can only imagine how many peeps contact you about a gagillion things. 😮

  20. Dana

    Ok, see, today is still the weekend and you’re working! I think you need to stop and make today about you and Matt (or just you at least if Matt can’t play today). 🙂 I have plenty of time until the 18th. You are so sweet! —And that would be chocolate. She LOVES chocolate!—but she doesn’t much care for fruit WITH the chocolate. Again, you’re a true gem for even pondering this for me … Now go play! 🙂

  21. Sue

    What can I replace for these items
    Tomato paste….I would rather not use something from a can
    And replacement for beans or tempeh,as I cannot digest beans and want to stay away from anything processed….thanks

    1. susan

      thanks for your reply Amber
      i was wondering if there was a way to make the tomato paste from scratch or sub something else in?
      i had meant to say that i prefer not using anything that is processed, or comes in a jar or can, etc.

  22. Meg

    Silly question…. This recipe calls for broccoli stems. Do you not use the head?

  23. TW

    And I was going to ask if I could leave the olives out! I can’t stand them, but I’ll take your word for it and leave them in if I try this recipe.

  24. Pam

    I made this on Saturday Feb 9. OUT of this World delicious.I cut the recipe in half since there was only 2 of us eating & still had enough to freeze. I put it over spaghetti squash my husband used spaghetti noodles. I used red wine instead of broth. We both took it for lunch on Monday. A million thanks for creating such an awesome pasta sauce.

  25. Katherine @ Green Thickies

    Wow, bolognese is one of my all time favourites! This looks gorgeous and so healthy. I also love cooking in batches too. It’s great to not have to cook for half of the week as you’ve already prepared the meals in advance. I’m going to have to bookmark this.
    I like to make everything from scratch but I do use salt and oils, but mainly date paste for my recipes. It’s hard to know which is the healthiest plan to follow sometimes but I think the more ‘whole’ the food the better, but a bit of oil and salt livens things up a lot.
    Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:

  26. Melanie

    I made this for Ash Wednesday for my family which consists of husband and three very picky eaters ages 3, 3 and 6 who claim they don’t like vegetables. I can raise my hand in stating that I didn’t tell them that the Bolognese was made with only veggies because my family actually enjoyed this more than the classic Bolognese that I usually make. Thank you and this is now our new favorite during Lent.:-)

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  28. Tarrah

    This recipe has tomatoes in it but tomatoes are on the “do not eat” list for autoimmune disease? I have an autoimmune disease and am looking for recipes I can eat. Do you have a section just for these? Thanks!

  29. Renee Harper

    Thanks for this recipe! I made this sauce today fed it to my meat-eating, vegetable hating husband and 11-yr old son and they both thought it was awesome. Talk about pleasing a tough crowd! I’m excited to have this for lunch this week – it’s so good!!

  30. Tanya @ Playful and Hungry

    Haven’t heard of Fuhrman so far, guess I will have to look him up! 😉
    The sauce sounds great (only modifications I’d make: I’d leave out the olives… that’s the one and only vegan thing both me and my partner really can’t stand! =D )

  31. Diana

    I like to keep things simple in the kitchen, so have avoided using a food processor. But, I might have to break down & purchase one to try this yummy sauce! Do you use Kalmata, salt-cured or plain, canned black olives…or does it matter? I love them all actually. Which will give the best flavor for this recipe

  32. Jan-Marie

    This sauce is A-MAY-ZING! Thank you for a new recipe. And I thought my mother-in-law’s was the best! I do have to say it makes a lot and I now have a number of jars in the freezer ready for later. We had it tonight with noodles for the non Fuhrmanites and spaghetti squash for those of us who eat a little healthier. It was great! Thank you!!

  33. Jan-Marie

    One more quick comment… today we served this up for lunch with a portobella mushroom roughly chopped… stirred in a little bit of non-dairy cheese and ate it right out of the bowl. Delish! Hubby even says it’s a keeper!

  34. Rea

    I have two daughters (ages 4 & 5) and a 1 year old. The two older girls love helping me in the kitchen and pasta happens to be their favorite meal. We made this last week and it was so fun to let them do all the chopping ( we added squash so they could chop squash and mushrooms and olives with a child safe cutter.) it turned out so amazing, we are making it again tonight. It’s our new family tradition! Thank you so much for sharing the recipe!

  35. Rea

    I let my kids use a wave cutter with a large plastic top. They use it to chop anything from bananas to carrots and squash. They always like to do the mushrooms with their hands, all the while asking me not to put mushrooms in their sauce or they won’t eat it (lol). But they love it when it’s done. We all had leftovers for lunch today and I would almost say it was even better!!

  36. Loree Lund

    Question for you – I finally tried making this, and we both think it is very tasty. However, it is so thick (even with the extra tomato sauce that I added, I was thinking it would make a great loaf of some kind if you added some lentils and some kind of seeds or grain. Any idea how I could go about doing that?

  37. Dana

    Ok, flashback to the fifties here (lol—not that I was around then) when Aspic was a popular dish where ingredients were set into a gelatin made from a meat stock or consommé. So concept here, by adding the ground chia to “gel” the “meat” sauce, could be the 21st century’s version of a long lost favorite. Hmm, interesting. 🙂

    Quick q. Making this again tomorrow (yum!). The first time I made it, I made it with black olives but I’m thinking of making it with green olives this time around just to compare. Just curious what your thoughts are on using the green. Would you say that there’s a distinct flavor dif. when using the green? And do you have a fav? Thanks Amber.

  38. Dana

    LOL. Yes, revolting is a good word that comes to mind! I have to tell you, I woke up to your comment first thing this a.m. and I actually think you brought tears to my eyes. Thanks for the laugh! But I agree, if you saw any pics of this “stuff”, you’d probably want to run the other way. Eek. 🙂 (hilarious!)

    On the olive front; well, gosh, now you have me curious on which brand you used (oh boy). Right, I didn’t even think of that—since there are soo many dif. brands of green olives. I can see me now, standing there in front of all the choices, and ten mins. later, I’m still standing there comparing. Great. (lol) But, cool, green olives it is. Thanks as always! 🙂

  39. Dana

    Good to know! —and many thanks as always. 🙂

  40. Andrea Ormiston

    I made this tonight and although it took some time it’s totally worth it!! It’s delicious and makes a HUGE batch! I’ll portion it into freezer containers for a super convenient lunch option! Thanks Amber!!

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  43. janet @ the taste space

    Made it, devoured it. Thanks for the great recipe, Amber. 🙂

  44. Danica

    Hi Amber, just want to say hello all the way from Serbia!! I LOVE your recipes, they all seem so delicious, and I went grocery shopping today, so I could start making them for my meat eating family 🙂 My aunt who lives in America recommended your page to me, and got me the REAL FOOD cleanse book ( which I am hesitant to start, because i cannot eat a lot of broccoli and some of the other ingredients from the book, i tend to blend or juice those), and I am patiently waiting for your other books to arrive with her when she visits!
    Greeting from across the ocean, and keep up the amazing work!!

  45. Mordechai

    My wife and I have been on Dr. Fuhrman’s “Eat to Live” diet plan for six years. I can empathize with your difficulty in cutting out sugar, salt and oil. I’m still hooked on white sugar (couldn’t drink coffee without it) but I found that cutting out oil has played an important role in my weight loss. Your recipe looks great. Will give it a try.

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  47. Shannon K

    I made this tonight and served it over zucchini pasta. It was simply amazing! Worth every bit of effort. Thanks so much for sharing this recipe.

  48. Sandie Benitez

    Just a question….I am making your World’s Healthiest Pasta Sauce right now. I could not find a 15 oz can of olives. The biggest I found was 9oz and this was the size of a typical can of beans. Is this good or do you usually use more? Thanks so much….the sauce looks great!

  49. Moe

    Truly delicious! Hard to believe it’s so healthy.

  50. kate

    Thanks for this amazing recipe. I made it tonight to have on top of roasted marrow and it was absolutely divine. I could happily eat this all week.

  51. Kim

    do you know the sodium count per serving? You say low sodium but there are olives and aminos in it, wonder if it’s low enough for me (I’m on restricted sodium) I can cut back and use no salt added tomatoes and tomato paste to cut some of it but do you have a suggestion to replace the olives? double up the mushrooms maybe? sounds super good and nutrient packed!

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