Vegetarian Bolognese Sauce
Italian Bolognese Sauce with Plant Based Minced Meat
Servings: 4
Adjust servings here:
Equipment
- sauce pan or casserole
- pot
Ingredients
- 180 grams plant based minced meat
- 400 grams tomato puree aka strained tomatoes
- 1 celery
- 1 carrot
- 2 cloves garlic
- 4 bay leaves
- 125 ml red wine
- a bit olive oil
- 1 tsp smoked paprika powder
- a little bit salt & pepper
- 270 grams pasta any type you like / I use fettuccini
SERVE WITH (OPTIONAL)
- parmesan cheese
- basil leaves
Instructions
- Heat up a sauce pan on medium-high heat. Add olive oil.
- Peel the garlic, slice in halves and add to the pan. Fry until you smell the garlic.
- Add the minced meat to the pan. Add as well the smoked paprika powder. Stir and fry for a few minutes until it becomes crispy. Add a bit of salt and pepper.
- Chop the carrot and celery in tiny cubes. Add to the pan and stir.
- Add the tomato puree. Add bayleaves and red wine. Stir and add the lid. Switch to low heat and let the sauce simmer for at least 30 minutes. Stir every now and then.
- 20 MINUTES LATER: grab a pot and boil some water for the pasta. Add salt and follow cooking instruction on package. Save a cup of pasta water for the sauce.
- Discard garlic and bay leaves from the sauce. Add the cooked pasta to the sauce. Mix it all with a pasta spoon or use 2 forks.
- OPTIONAL: serve with parmesan cheese and basil leaves.
Notes
I used Merlot red wine for this recipe but you can use any red wine you like or even alcohol free wine. I made this recipe with Chianti wine before, which is tasty as well.