Named after the sumptuous cooking style of Bologna (in Italy), the "Ragù Bolognese" [baw-law-NYEH-seh] is a thick, full-bodied meat and vegetable sauce, enhanced with wine and milk or cream. In this vegan version, store-bought "meat-less" ground substitutes for meat.
Before you start
A food processor would make chopping the vegetables easier.
The "meat-less" ground can be bought at your local supermarket with tofu and other vegan products. If you cannot find it, you may replace it by tofu marinated in soy sauce and spices.
- Finely chop the onion, carrot, garlic, celery, and mushrooms.
- Heat the oil in a saucepan over medium heat. Add the vegetables, then cook until softened, 5-6 min, with some stirring. Add the veggie ground, then salt and pepper to taste. Cook about 7-8 min.
- Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 min.
- Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 30 min. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and flavourful.
The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.