Veggie Bolognese

• porcje: 12
• czas aktywny: 45 min
• całkowity czas: 2 h 45 min

Składniki

720 g tofu mince (4 × 180 g)

3 tbsp extra virgin olive oil

30 g unsalted butter

2 large onions (about 350 g), finely diced

8 medium carrots (about 750 g), finely diced

250–300 g finely chopped celery (fresh or frozen)

4 red bell peppers (about 700–800 g), finely diced

6 garlic cloves, minced

210 g tomato paste

250 ml strong vegetable stock + 2 tbsp white wine vinegar OR 300 ml white wine

2 × 400 g cans whole peeled tomatoes

700 g passata

300 ml whole milk

4 bay leaves

2 tsp dried oregano

1 tsp dried thyme

½ tsp chilli flakes (optional)

1 tsp balsamic vinegar

80 g finely grated Parmesan

Salt, to taste

Freshly ground black pepper

To serve

90 g dried spaghetti per serving

Extra grated Parmesan

Fresh basil or parsley (optional)

Wskazówki

Mise en Place

Finely dice the onions, carrots, celery and bell peppers (about 3–5 mm pieces). Alternatively, pulse them briefly in a food processor.

Measure all remaining ingredients.

Mince the garlic.

Grate the Parmesan.

Heat the vegetable stock.

Cooking Steps

Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over high heat.

Brown the tofu mince in 2 batches, leaving it untouched for a few minutes before stirring. Cook each batch for 10–12 minutes until deeply browned and crispy. Remove from the pot.

Reduce the heat to medium-low. Add the remaining olive oil and the butter.

Add the onion, carrots, celery and bell peppers. Cook for 20–25 minutes, stirring occasionally, until the vegetables are very soft and lightly caramelised.

Add the garlic and cook for 1 minute.

Stir in the tomato paste and cook for 4–5 minutes, until it darkens in colour.

Add the vegetable stock and white wine vinegar, scraping up all the browned bits from the bottom of the pot. Simmer for 2–3 minutes.

Add the whole peeled tomatoes, crushing them with a wooden spoon, then stir in the passata.

Return the browned tofu mince to the pot.

Stir in the milk, oregano, thyme, bay leaves and chilli flakes.

Bring to a gentle simmer and cook uncovered for 1½–2 hours, stirring every 15–20 minutes. Add a splash of water if the sauce becomes too thick.

Remove the bay leaves.

Stir in the balsamic vinegar and grated Parmesan. Season generously with salt and freshly ground black pepper.

Cook the spaghetti 2 minutes less than the package instructions.

Finish the pasta in the sauce with a splash of pasta water until glossy and perfectly coated.

Serve with extra Parmesan and fresh basil or parsley.

Wartości Odżywcze

• Wielkość Porcji: 350 g sauce + 90 g dry p
• Kalorie: 575 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 10 g
• Tłuszcz Trans: 0 g
• Cholesterol: 15 mg
• Sód: 760 mg
• Węglowodany Całkowite: 76 g
• Błonnik Pokarmowy: 11 g
• Cukry Całkowite: 17 g
• Białko: 29 g