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Main dishes

BOCA Bolognese Pasta

BOCA Bolognese Pasta recipe
photo by:kraft
This is delicious! I use Boca crumbles alot in meals, because I don't like to use ground beef too often, but this recipe is absolutely yummy! My husband likes this too, whi...read more
posted by
Ldoggfresh81
on 11/2/2007
time
prep:
25 min
total:
25 min
servings
total:
4 servings
Magazine Acquisition

What You Need

2
cups   frozen BOCA Veggie Ground Crumbles
3
cloves  garlic, minced
1
Tbsp.  olive oil
1
can   (28 oz.) diced tomatoes, undrained
1
cup  chopped zucchini
1
can   (6 oz.) tomato paste
1/2
cup  water
1/3
cup   chopped fresh basil
3
cups  fusilli pasta, uncooked

Make It

COOK and stir crumbles and garlic in hot oil in large saucepan on medium heat 4 to 5 min. or until heated through.

STIR in all remaining ingredients except pasta; cook 10 min. or until crumbles are heated through (160ºF), stirring occasionally.

MEANWHILE, cook pasta as directed on package; drain. Place on platter; top with sauce.

Kraft Kitchens Tips

Special Extra
Add 1/4 cup dry red wine with the tomatoes.
Make Ahead
This sauce freezes well. Just prepare as directed; cool completely. Pour into freezer container; freeze up to 3 months. Thaw in refrigerator before reheating.
Substitute
Substitute 1 cup chopped fresh mushrooms for the zucchini and/or 2 tsp. dried basil leaves for the fresh basil.
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