This dish doesn’t need a lot of introducing. The Italians call it Bolognese since it is considered a traditional dish in Bologna and with years passing, Italy and the rest of the world love it! Here, we make it with a veggie twist, not using animal products, cause cows look better hanging out under the sun than on our dinner table!

Ingredients:

  • 500 gr. pasta of our choice (gluten free pasta works as well)
  • 1½ cup soya mince
  • 2 onions
  • 4 garlic cloves
  • 1/3 bunch of parsley
  • 1 carrot
  • 1 Florien pepper
  • 3 big and ripe tomatoes or 200 ml of home made tomato sauce
  • 1 tsp marmite or vegemite or soya sauce, optional
  • 2 tsp tomato paste
  • 1 shot red wine
  • 1 chili pepper, optional
  • 4 tbsp sunflower seeds
  • 1 lt vegetable broth
  • 6 tbsp extra virgin olive oil
  • salt
  • freshly ground pepper

Preparation:

Boil the pasta according to the instructions on the package. Better to boil until the pasta is what the Italians call ‘al dente’, strain the water and leave aside.

Prepare, if necessary, the soya mince according to the instructions on the package.

In a medium sized sauce pan heat the olive oil and gently sauté all the vegetables (not the parsley) after chopping them to the size you like.

Just before the veggies are ready add the mince and continue sautéing for 2 more minutes.

Add the red wine and the rest of the ingredients except for the parsley.

Simmer for about 40′ until the sauce has the preferred density.

Turn off the heat and then add the parsley and give it a stir.

Serve the sauce over the pasta and add, if you prefer, some nutritional yeast and as the Italians say: Buon appetito!

You can also find this recipe here
And all my recipes at lovecooking here (in Greek)