vegan bolognese
09Feb14
I have been making a version of this hearty spaghetti sauce for years. The classic combination of celery, carrot and onion (mirepoix) adds a robustness to the flavor of the sauce that might otherwise be missing without meat or cheese. I chop the celery, carrot and onion using the bruniose technique of dicing the vegetables into a small dice, so that the vegetables cook through and begin to disintegrate. Once the sauce is assembled, I simmer the pot for as long as possible to deepen the flavors. To finish the sauce, I use an immersion blender to create a smooth, silky texture.
Vegan Bolognese
Ingredients:
- 1/4 cup olive oil
- 1 large onion, bruniosed
- 3 carrots, bruniosed
- 6 stalks of celery, bruniosed
- 3 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried cinnamon
- 1/4 cup fresh parsley, washed and chopped
- 2 bay leaves
- salt & pepper, to taste
- 2 cups cheap red wine
- 2 28 ounce cans of diced tomatoes
- 1 28 ounce can of tomato sauce
- 1 6 ounce can of tomato paste
Instructions:
- Heat olive oil over medium-high heat in a large skillet.
- Add onion and cook until translucent, about 5 minutes.
- Add carrots and celery and cook until translucent, about 8 minutes.
- Add garlic and cook until the garlic is fragrant, about 5 minutes.
- Add herbs and spices and cool until fragrant, about 5 minutes.
- Add wine to deglaze the pan. Cook for 3 minutes.
- Add tomato products, stir and bring to a simmer.
- Reduce heat to low and simmer for at least an hour (ideally 3 hours).
- Remove bay leaves.
- Blend until smooth using an immersion blender.
- Serve over spaghetti.
- Enjoy!
Filed under: Mains, Vegan | Leave a Comment
Tags: bruniose, carrots, celery, garlic, onion, pasta, tomato
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