Bolognese Sauce
Preparation: 10 mins
Baking: 60 mins
For 2 servings
Ingredients
- 1 can of tomatoes, peeled
- 200 ml vegetable broth
- 1 onion
- 1 carrot
- 1 stick of celery
- 2 tbsp olive oil
- 2 tbsp soy milk (unsweetened)
- 1 tbsp tomato paste
- 1 tbsp vegan butter
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 handful of basil (fresh)
- Splash of red wine
Soy meat
- 120 ml water (hot)
- 70 g soy meat
- Pinch of smoked salt
Instructions
- In a bowl, mix soy meat, hot water and smoked salt. Leave to swell for 10 minutes. Stir occasionally. Then drain off the remaining liquid.
- Cut onion, carrot and celery into small cubes. Puree tomatoes together with basil with a hand blender.
- Heat olive oil and vegan butter in a tall pan or cast-iron pot over medium heat. When the butter is lightly browned, add onion and sugar and fry until translucent. Add soy meat, carrot and celery and fry for 5 minutes. Stir occasionally.
- Then stir in tomato paste. Deglaze with a dash of red wine, stir well and reduce. Afterwards add vegetable stock, tomatoes, salt and pepper and stir. Simmer at low heat with closed lid for at least 45 minutes.
- As soon as the sauce has boiled down, stir in soy milk and simmer again 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.