Bolognese sauce

Just like La testa di verdure himself used to make in the old country!

What you’ll need to make the best vegan bolognese sauce ever:

  • 1 block of tempeh – grated
  • 1 carrot – grated
  • 2 sticks celery, finely chopped
  • 1 medium onion – finely chopped
  • 4 large fresh tomatoes, chopped (or 1 tin of chopped tomatoes if you have to)
  • 1 knob of garlic, peeled and crushed
  • 1 small aubergine, cubed; or chopped mushrooms; or both if you’re hungry
  • 2 tablspoons of tomato paste
  • 2 tablspoons of miso paste
  • 1 tablspoon fresh whole pepper corns (don’t substitute dried ones – must be fresh or the world will be consumed by Godzilla like monsters)
  • 2 tablspoons dried seaweed
  • 1 ½ cups of red wine; plus a glass for you – You’re Worth It!
  • Fresh picked herbs – chopped; parsley, rosemary, thyme, basil, 3 bay leaves
  • (Optional – 3 small hot, red chillies, chopped)

Fabbricazione dell’amore nella vostra cucina:

  • Lightly sauté onions in a truly excessive amount of olive oil until clear
  • Add garlic, and chillies and sauté for an additional minute; low heat
  • Add tempeh and sauté for an additional minute. Be careful it doesn’t stick
  • Dissolve tomato and miso pastes in over medium heat, with red wine and chopped tomatoes
  • Once tomatoes have released some of their liquid, add all remaining ingredients
  • Simmer on low heat for at least 45 minutes – covered. Alternatively, if cooking in advance simmer for 30 minutes, covered; then turn off heat and leave covered before reheating for 10 minutes to serve

Serve with your favourite pasta