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Spaghetti Bolognese




Source of Recipe


SHAPE Magazine


List of Ingredients




1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 small white onion, cut into 8 pieces
1 8-ounce package tempeh (soy)
1 tablespoon margarine or olive oil
1 teaspoon salt
1/2 cup dry white wine
1/2 cup unsweetened soy milk
1 28-ounce can whole tomatoes with liquid
2 tablespoons tomato paste
1/8 teaspoon fresh ground nutmeg
12 ounces whole-wheat pasta
grated Parmesan cheese (optional)


Recipe



To make the sauce, combine carrot, celery and onion pieces in a food processor; pulse until chopped and slightly moist (so it looks like tiny bits of vegetables, not completely pureed). On a cutting board, finely chop the tempeh until it has the texture of ground meat.

Melt margarine or heat olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add chopped vegetable mixture and sprinkle with 1/4 teaspoon salt. Sauté for 3-4 minutes, until vegetables soften. Stir in tempeh. Add white wine and simmer until liquid is evaporated, about 1-2 minutes, stirring occasionally. Add soy milk and simmer until mixture is soft and moist, about 4 minutes, stirring occasionally.

Add tomatoes, tomato paste, nutmeg, and remaining salt. Break up tomatoes with a wooden spoon and bring to a gentle boil. Cook, uncovered, until sauce thickens, about 20 minutes, stirring frequently to aid evaporation (the sauce will seem wet until shortly before it is done). Use immediately or cool (the sauce will keep for 3 days, covered and refrigerated).

Cook pasta in salted water according to package directions. Drain and divide among 6 serving plates. Spoon hot sauce over each portion. If desired, pass grated Parmesan.

Recipe note: This sauce improves with age, so make it ahead and freeze it when possible. Reheat in a saucepan when ready to serve.