Spaghetti bolognese is a true Italian classic, and this one is without meat 🙂
160 g onion, chopped
50 g celery, chopped small
160 g fresh tomatoes, chopped
320 g canned tomatoes
16 g garlic, minced or processed small
100 g carrots, processed very very small (like minced meat)
200 g aroma mushrooms, processed very very small (like minced meat)
100 g minced soya protein
olive oil, salt and black pepper
basil, oregano, thyme, bay leaves
soy sauce (to marinate the minced soya)
Parmesan (to sprinkle on top or to mix in the pasta, or both)
How to make it:
Pour boiling water and some soy sauce over the minced soya; mix it well and let it sit.
In the meantime, start to make a tomato sauce: saute the onion; add the celery and saute a bit more. Add the tomatoes; season with salt, pepper, any herbs you want to use (basil, oregano, etc) and let it simmer for some time. If you find it too acid, add a little bit of sugar.
Fry/wok the carrots well, until they lose their sweet taste. Add salt and garlic to them when they are almost ready (so that the garlic doesn’t burn) and then add them to the tomato sauce.
Fry/wok the mushrooms (adding salt at the end) and add them to the tomato sauce.
Let the sauce cook with the carrots and the mushrooms for some time, so that the flavors mix.
When the sauce is ready, squeeze all the liquid from the minced soya with your hands (or put it through a sieve and press it down).
You can add the minced soya to the tomato sauce and then mix this with the pasta. Or you can mix the soya with the pasta and then pour some sauce on top.
Sprinkle with Parmesan. You can also mix the cheese in with the pasta.
+ we also decorated with oregano from our garden.