Bolognese Sauce

Preparation: 10 mins
Baking: 60 mins
For 2 servings


    • 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


    • 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.

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