Vegan Bolognese Sauce

1 Reviews
100% would make this recipe again

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.

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1 onions, finely chopped 200 g
1 carrots, finely chopped 100 g
2 cloves garlic, finely chopped
1 stalk celery, finely chopped 70 g
15 button (white) mushrooms, finely chopped 220 g
2 tbsp olive oil 30 mL
340 g veggie ground
1/2 cup soy beverage, unsweetened, fortified 125 mL
1/2 cup white wine 125 mL
3 cups canned tomatoes (diced) 750 g
3 tbsp tomato paste 55 g
1 tbsp dried oregano 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 pinch cayenne pepper [optional] 0.1 g

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.


  1. Finely chop the onion, carrot, garlic, celery, and mushrooms.
  2. 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.
  3. 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.
  4. 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.

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Sauces & Dips | Kosher | Vegan | Vegetarian | Braise/Stew | Italian

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