Bolognese Sauce
Preparation: 10 mins
Baking: 75 mins
For 2 servings
Ingredients
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 can peeled tomatoes
- 1 handful fresh basil
- 200 ml vegetable stock
- 2 tbsp olive oil
- 1 tbsp vegan butter
- 1 tbsp tomato paste
- Splash of red wine
- 2 tbsp unsweetened soy milk
- Salt, pepper
Soy mince
- 70 g soy granules
- 120 ml hot water
- Pinch smoked salt
Instructions
- Mix the soy granules with hot water and smoked salt in a bowl. Let soak for 10 minutes, stirring occasionally. Then drain off excess liquid.
- Finely dice the onion, carrot and celery. Puree the tomatoes together with the basil using a hand blender. Heat the vegetable stock and keep warm.
- Heat olive oil and vegan butter over medium heat in a pan. Add the onion, carrot and celery and sauté for about 10 minutes until translucent, stirring occasionally.
- Add the soy granules and sauté for another 5 minutes.
- Stir in the tomato paste. Deglaze with red wine, stir well and reduce. Add the vegetable stock, pureed tomatoes, 1 tsp salt and 1/2 tsp pepper and stir. Simmer over low heat with the lid closed for at least 45 minutes.
- Stir in the soy milk and simmer for another 5 minutes. Season to taste with salt and pepper.
About this recipe
Traditional Ragù alla Bolognese is a real classic – here in a vegan version with soy granules. The Italian sauce tastes best with tagliatelle or as a base for lasagne.