Fancy Pasta Bolognese with Wine and Vegetables
Ingredients
- 300-400g Vegan soy mince (Formbar färs)
- 2 grated carrots
- 3 garlic cloves, minced
- 1 red onion, diced
- 1 small jar of sundried tomatoes
- 400ml crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp vegetable fond
- 2 tbsp soy sauce (dark)
- 100ml red cooking wine
- Parsley
- Water (around 250-300ml)
- Oat cooking cream (around 50-100ml)
- Cocktail tomatoes
- Salt and pepper
- Oil
- Vegan cheese (mozzarella flavor)
- Pasta of choice (larger style that absorbs sauce)
Preparation
In a large frying pan or pot, fry a generous amount of oil along with the vegan mince for 6-7 minutes on medium heat.
Meanwhile, grate the carrots, dice the onion, and mince the garlic.
Add the grated carrots, diced onion, and minced garlic to the frying pan and fry for about 3-4 minutes until the onion gets some color.
Add the tomato paste, vegetable fond, soy sauce, diced sundried tomatoes, and red cooking wine. If necessary, add a little water. Simmer for a few minutes to let the wine cook off.
Add the crushed tomatoes, water, oat cooking cream, parsley, salt, and pepper. Simmer on medium heat for 30-40 minutes, stirring occasionally. The sauce should thicken; add more water or cream if it gets too dry.
During the last 10 minutes of simmering, begin cooking the pasta according to package instructions.
Once the pasta is done, drain it, then add it to the sauce. Mix well, and add cocktail tomatoes.
Plate up with fresh spinach, grated vegan cheese, and extra sundried tomatoes. Note that the sauce can cook longer for more flavor.
