The traditional Bolognese sauce has a rich cast of characters—up to three kinds of meat, cream, cheese —and packs half a day’s worth of saturated fat into just one serving. Here, cauliflower and mushrooms mimic the texture of ground meat while adding plenty of savory depth, with less than half the calories. Served with sautéed, seasoned green chard and dino kale over creamy polenta.

TO SERVE: Gently empty all contents into a sauté pan and warm to desired temp. Garnish with a sprinkle of our house made Mac Nut Parmesan and fresh parsley.