Vegan Bolognese
, Serves 8
A rich, slow-simmered tomato ragu built on plant-based mince, finished with plant milk and nutritional yeast, tossed with pasta.
| 2 Tbsp vegan butter | Melt butter with olive oil, medium heat | Cook onion, carrot, celery 10-12 min | Add garlic, cook 1 min | Add plant meat, break up, brown | Stir in tomato paste, cook 3 min | Add wine, stir | Add tomatoes, Worcestershire, thyme, bay | Cover, simmer 1-2 hr, stirring | Remove bay, stir in milk & yeast, simmer | Season to taste with salt & pepper | Toss with pasta, garnish & serve |
| 1 Tbsp olive oil | |||||||||||
| 150 g diced onion | |||||||||||
| 85 g diced carrot | |||||||||||
| 70 g diced celery | |||||||||||
| 1 pinch salt | |||||||||||
| 3 cloves garlic, minced | |||||||||||
| 680 g plant-based meat (like Impossible or Beyond) | |||||||||||
| 185 g tube tomato paste | |||||||||||
| 240 ml red or white wine (or veggie broth) | |||||||||||
| 800 g crushed tomatoes (or passata) | |||||||||||
| 1 Tbsp vegan Worcestershire | |||||||||||
| 1/2 tsp dried thyme | |||||||||||
| 2 bay leaves | |||||||||||
| 240 ml unsweetened plant milk | |||||||||||
| 1-2 Tbsp nutritional yeast | |||||||||||
| salt & pepper, to taste | |||||||||||
| 1 1/4-1 1/2 lb / 570-680 g pasta (tagliatelle, pappardelle, spaghetti) | Cook pasta per package | ||||||||||
| fresh parsley, to garnish | |||||||||||
| vegan parmesan, to garnish |
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