In large sauté pan or skillet, sauté onion, celery, carrot and garlic in olive oil until onion is soft and slightly browned.
Add thyme, fennel seed, oregano, salt and rosemary. Stir in crumbled tempeh, and sauté for 5 additional minutes.
Add wine and tomatoes; cover and simmer sauce for 20-30 minutes. Uncover and cook a few more minutes to thicken, adding pepper and fresh basil. Set aside and keep warm.
In large pot of salted boiling water, cook pasta until al dente. Drain and toss with sauce. Garnish with fresh parmesan.
Recipe Notes
Nutrition Facts
Fettucine with Tempeh Bolognese
Amount Per Serving
Calories 427
* Percent Daily Values are based on a 2000 calorie diet.