Pasta Bolognese
Ingredients
- vegan soy mince, around 300-400g
- 2 grated carrots
- 3 garlic cloves, minced
- 1 red onion - diced
- 1 small jar of sundried tomatoes
- 400ml crushed tomatoes
- 2tbsp tomatopaste
- 2tbsp vegetable fond
- 2tbsp soya sauce (dark)
- 100ml cooking wine (red)
- parlsey
- water (around 250-300ml)
- around 50-100ml oat cookingcream
- cocktail tomatoes
- salt & pepper
- oil
- vegan cheese (mozzarella flavour)
- pasta of choice - choose a larger style pasta that absorbs the sauce
Preparation
In a large frying pan or pot fry a generous amount of oil along with the vegan mince. Fry for 6-7 minutes on medium heat
In the meantime. Grate the carrots. Dice the onion. Mince the garlic
Then add those to the frying pan and allow the onion to get some colour. Around 3-4 minutes of frying
Then add the tomato paste, vegetable fond, soya sauce, diced sundried tomatoes and cooking wine. If necessary add a little water. Allow to simmer for a few minutes to let the wine cook a little. -
Then add the jar of crushed tomatoes, water, oatcream, parsley, salt and pepper. Allow to simmer on medium heat for 30-40 minutes. Stirring from time to time. The liquid should reduce so you have a thicker mince sauce - but if it gets too dry, add a little more water. Or oat cream
During the last 10 minutes (note... the sauce can cook longer and more flavours will be drawn out then) - begin to cook the pasta
Once the pasta is done, drain the water. Add the pasta to the sauce. Mix. Add cocktail tomatoes. Plate up with some fresh spinach, grated cheese and extra sundried tomatoes