We do love our meat sauces in this household, but ground meat sauces often equal high in fat & calories. I created a perfect vegetarian bolognese that will satisfy even the pickiest of carnivores. Serve with your favourite pasta and italian wine (we chose a lovely brunello) for a great weekend dinner with the family.
Makes: 8 servings
Vegetarian Bolognese Sauce
Ingredients
1 red onion, finely chopped
1 carrot, finely chopped
2 sticks celery, peeled and finely chopped
1 1/2 cups (roughly 300 grams) of soy crumbles or meat alternative (I use Quorn mince)
1/4 cup of red wine
1 cup tomato passata
2 vegetable stock cubes in 2 cups of boiling water
1 bay leaves
1 teaspoon smoked paprika
Extra virgin olive oil
2 tablespoon of finely chopped fresh basil
Parmesan, grated (Optional)
2 pounds of your favourite dried whole wheat pasta
Directions
1. Put a large pan on medium heat. Add 1 tablespoon olive oil. Then add red onion, carrot, and celery. Stir together and sweat for roughly 10 minutes with lid on.
2. Next add your soy crumbles or Quorn to the pan. Stir occasionally for 5 minutes.
3. Add red wine and keep stirring until the alcohol burns off (leaving a lovely wine flavour).
4. Add the tomato passata and stir into the sauce, then add vegetable stock/boiling water mixture, smoked paprika and bay leaves.
5. Put on lid and let simmer for at least 3 hours.
6. When ready to serve. Mix the pasta, sauce, and chopped basil. Finish with grated parmesan (Optional).
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