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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.
|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|
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.
The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.