I often make a vegan "bolognese" sauce by adding finely chopped, sautéed cremini mushrooms & cooked lentils instead of meat & cheese. Should be made a day ahead though, so the flavors can develop for a while. Since lentils don't have much flavor, season liberally with herbs & a tiny pinch of red pepper flake.

I wouldn't hesitate to serve this to non-vegans along with a big bowl of Parmiggiano-Reggiano for them to put on top. If you make it nice & thick & flavorful, no one but the most confirmed carnivore will miss the meat.

Sautéed Italian green beans with caramelized shallots make a nice side for pasta with red sauce.