Vegan bolognese

March 13, 2023

We had a quiet public holiday Monday lined up and I decided it was time to tackle something a bit time-consuming: a classic bolognese sauce from the Smith & Deli cookbook. The actual processes are super simple, just a lot of stirring and simmering, but it's the kind of recipe that fills up an afternoon. You start chopping after lunch, and by the time you saute everything and then simmer the whole pot for as long as you can handle, it's time to put the pasta on and settle down for dinner. It's worth the time you put in to it - rich and hearty with a lovely depth of flavour and nice gentle hit of acidity from the capers. We ate it on spaghetti all week and I simply could not get enough.

   

Vegan bolognese

(from Smith & Deli-cious by Shannon Martinez and Mo Wyse)

80ml olive oil

1 brown onion, diced

1 small carrot, diced

1 celery stalk, diced

8 button mushrooms, diced

3 garlic cloves, minced

2 tablespoons capers, mashed up

2 tablespoons caper juice from the jar

1 teaspoon chilli flakes

1 teaspoon dried oregano

3 tablespoons tomato paste

2 cups soaked textured vegetable protein (TVP)

1 cup soy milk

1 cup red wine

400g diced tomatoes

700g passata

1 cup beef stock

2 teaspoons powdered porcini

1 bay leaf

small bunch of basil leaves, torn

handful of parsley leaves, chopped

salt

Heat the oil in a large saucepan and stir through the onion, carrot, celery, mushrooms and a good shake of salt. Fry on low heat for 10 minutes or so, until everything softens and starts to turn golden.

Stir in the garlic, capers, caper juice, chilli flakes, oregano and tomato paste and cook for a couple of minutes. Stir in the TVP until everything is well combined.

Stir in the soy milk and cook, until it's almost entirely absorbed. Add the wine and simmer some more - until it reduces down by at least half. Add the diced tomatoes, passata, beef stock, porcini powder and bay leaf, plus salt and pepper to taste. Simmer over low heat for as long as you can be bothered - an hour or so is good. 

Check the sauce again and add salt, sugar or pepper as needed - stir through the basil and parsley and you're done, ready to serve with spaghetti or to use in lasagne or whatever you like.