All-Veggie Bolognese That Doesn’t Need Beefing Up

An all-veggie and altogether scrumptious sauce that belongs in every pantry.

Whipping up recipes is nothing new for Yonkers-based chef and cookbook author Marie Rama (Cooking Basics for Dummies, Grilling for Dummies, and Bacon Nation). But work took a personal turn for Rama when her husband was diagnosed with a medical condition that called for a a low-fat, vegetable-driven diet.

Fast-forward through six months of recipe testing and endless tweaking, and Rama has developed FreshnFree Vegetable Bolognese with a little guidance from Cornell’s Food Science Center.

“Food is a source of pleasure,” says Rama, a Yorktown native whose family ran a farm in Yorktown Heights as well as Briccetti’s Bedford Market in Bedford Hills. “I wanted to develop a versatile product that would be heart-healthy without compromising taste or enjoyment.”

- Advertisement -

Photo by Steve Cusarto

FreshnFree Vegetable Bolognese is produced in small batches using locally sourced produce. It’s a dream for eaters with dietary considerations but an equally crave-worthy omnivore’s delight. The veggie-centric sauce is surprisingly rich in flavor without any added oil, butter, cream, or meat. The secret, says Rama, is slow-roasting the vegetables to let their flavors develop. Coarse walnuts and sun-dried tomatoes add a pleasant, meaty texture that imitates the chewiness of a meat-based ragú.

Rama says, “Growing up [in a food business family] taught me so much about grit, resiliency, and how to use and appreciate fresh ingredients to make fine food.”

For a list of available retailers visit

Our Digital Partners

Learn how to become a digital partner ...

Our Excellence in Nursing Awards take place on May 1!

Our Best of Hudson Valley ballot is open through March 31!

Unveiled: A Boutique Bridal Brunch is February 25!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.