Fettucine with Tempeh Bolognese
Source of Recipe
the web
List of Ingredients
1 large yellow onion, finely diced
1 stalk celery, finely diced
1 carrot, peeled and grated
4 cloves garlic, minced
2-3 tablespoons olive oil
3-4 teaspoon dried thyme
3-4 teaspoon ground fennel seed
1-2 teaspoon dried oregano
1-4 teaspoon salt, or to taste
1 teaspoon fresh rosemary, minced (or 1-2 teaspoon, dried)
1 8-ounce package marinated tempeh, finely crumbled
3-4 cup dry red wine
1 28-ounce can organic tomato pur�e
1 teaspoon ground pepper
1/4 cup minced fresh basil for garnish
Freshly grated parmesan cheese
12 ounces fettucine
Recipe
1.In large saut� pan or skillet, saut� onion, celery, carrot and garlic in olive oil until onion is soft and slightly browned.
2.Add thyme, fennel seed, oregano, salt and rosemary. Stir in crumbled tempeh, and saut� for 5 additional minutes.
3.Add wine and tomatoes; cover and simmer sauce for 20-30 minutes. Uncover and cook a few more minutes to thicken, adding pepper and fresh basil. Set aside and keep warm.
4.In large pot of salted boiling water, cook pasta until al dente. Drain and toss with sauce. Garnish with fresh parmesan.
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