This classic vegan Bolognese is made with traditional flavors, rich tomato, soy sauce, Italian seasoning, garlic, and vegan "ground beef" of your choice.
Ingredients
- 3 tbsp olive oil
- 2 medium onions finely diced
- 5-6 large garlic cloves minced
- 2 medium carrots finely diced
- 2 ribs celery finely diced
- 2 tbsp Italian seasoning or 1½ tsp each dried basil, parsley, oregano, and sage
- 340 grams fresh or frozen vegan "ground beef"
- ½ cup vegan red or white wine
- 2 tbsp tomato paste
- 2 tbsp tamari or soy sauce
- 794 grams can of crushed or chopped tomatoes
- 500 grams tomato passata
- 2 tsp flaked sea salt plus more to taste
- Pepper to taste
- 2-3 dried bay leaves
- Handful of fresh basil, leaves only (optional)
- 340 grams dried pappardelle or other long, flat pasta of choice
To serve
- Almond parmesan
- Fresh basil
Instructions
- In a large pot, heat the olive oil over medium-low heat, and once hot, sauté the onions for 3 to 4 minutes, until soft and translucent.
- Stir in the garlic and cook for another minute before adding the carrots and celery to the pot.
- Cook for about 5 minutes, until the veg has softened, then add the seasoning and vegan “ground beef,” stirring it into the sautéed vegetables.
- Cook for another 5 minutes (or until the “meat” is thawed and cooked through if using frozen), stirring occasionally, then pour in the wine and cook for 2 to 3 minutes on medium heat to cook off the alcohol.
- Next, add the tomato paste and tamari, along with the tomatoes and tomato passata.
- Stir everything together until well incorporated, and then season with the salt and pepper and add in the bay leaves.
- Cover the pot with a lid and simmer on medium-low heat for1 hour, stirring occasionally throughout.
- If the sauce is sticking to the bottom of the pot, reduce the heat a little. If adding basil, stir it into the sauce just before serving. Season with more salt and pepper as needed.
- When the Bolognese is nearly ready, cook the pasta in salted, boiling water to al dente.
- Drain, then transfer it back to the pot it was cooked in, and stir in a few spoonfuls of sauce to keep the pasta from sticking together.
- Serve topped with a generous portion of Bolognese and garnish with Almond parmesan and basil. Remove the bay leaves before serving.
For an added depth of flavor, stir in 1 tablespoon of balsamic vinegar or 2 to 3 teaspoons of vegan Worcestershire sauce (or both) to the sauce while it simmers.
If you don't want to use almond parmesan as a garnish for your pasta, you can grate nuts atop your dish for a mild and nutty flavor. Use a microplane or fine grater to get soft, nutty flakes. Walnuts, pecans, Brazil nuts, and hazelnuts all work for grating.