I want to make a spaghetti bolognese but I am unable to eat tomato. I want to use 1/4 ground beef to 3/4 soy protein with onions and mushrooms, but not sure if there is any other option to bind the sauce together so that it's not just a pan of pasta with bits. Any ideas? It's for a calorie counter so no special restrictions on carbs or anything but not push up the cals per portion too much, there's plenty in the beef and pasta.

(Other allergies and red-line "no" foods: fish, olive oil or anything similar to it (i.e. oily!), carrots)

roasted red pepper ?

You could puree some cooked veggies and thin it out with some water or milk, it won't look or taste the same as a tomato based sauce, but I bet it would be good (could also add a little parm cheese (a tablespoon does wonders).

Ooh, now there's a plan, why oh why did I not think of pureeing things? Just shows what a useful resource this is.

Well, technically it won't be a spaghetti bolognese without tomato - but why not try some other non-tomato pasta sauces. Or just invent your own and call it spaghetti à la Rose

Yes I was going to suggest red peppers or maybe mixed peppers, aubergine etc in a sort of ratatoille.

Kitty

RoseRodent, macrobiotic folks don't usually eat tomatoes, so here is a recipe you can try if the other ingredients fit in your diet:

http://oko-organic-clothing.blogspot...ee-carrot.html

My sister (who is macro) swears by the non-tomato sauce.

Because you are eating with the meat, I would saute the meat separately and then combine the sauce with together.

If you can eat cauliflower, I make an AWESOME alfredo type sauce out of that. Just boil a cut up head of cauliflower. Drain and let cool. Puree' with skim milk or water. I saute some garlic, and cook whatever meat I'm using, and then pour the puree'd cauliflower in to reduce for a few. YUMMO