Spagetti Sauce

This meatless spaghetti sauce gets its body from an unexpected ingredient: cooked bulgur wheat. Stirred in at the end, the bulgur absorbs the tomato juices and gives each bite a satisfying, almost meaty chew without any actual meat.

The sauce itself is straightforward. Sauteed onions and garlic build the base, then canned tomatoes and tomato sauce simmer with oregano, bay leaf, and parsley until everything melds together. A pinch of sugar balances the acidity of the tomatoes without making the sauce sweet.

Twenty minutes of uncovered simmering is all it takes. Leaving the lid off lets moisture evaporate so the sauce thickens and concentrates in flavor.

Try it over spaghetti squash for a lower-carb option that holds the chunky sauce really well.

Pro Tips

• Cook the bulgur ahead of time and let it cool before stirring in. Adding it dry would absorb too much liquid and throw off the sauce consistency.
• Simmering uncovered is important. If you cover the pot, the sauce stays thin and watery.
• A pinch of sugar is not optional when using canned tomatoes. It rounds out the sharp, tinny edge without adding sweetness.
• Remove the bay leaf before serving. Biting into one is unpleasant and they don’t soften with cooking.

Variations

• Add Italian sausage: Brown crumbled sausage with the onions for a heartier, meat-lover version alongside the bulgur.
• Spicy arrabbiata style: Add a teaspoon of red pepper flakes with the spices for a sauce with real kick.
• Swap bulgur for lentils: Use cooked green or brown lentils instead of bulgur for extra protein and a similar texture.