Meatless Bolognese
98% as tasty as the 'normal' bolognese I posted. Not vegan, but nearly so
Print Recipe
Ingredients
- 0.5 bunch Celery
- 1 Beet golden or red
- 1 Onion large
- 1 bunch Kale
- 2 Carrots large
- 1 Fennel
- 2 Leeks
- 400 gr Mushrooms brown
- 300 ml Olive Oil extra virgin
- 4 cloves Garlic
- 120 gr Tomato Paste
- 800 ml Diced Tomatoes
- 750 ml Red Wine
- 120 gr Parmesan Rind
- 2 tblsp Soy Sauce
- 1 tblsp Worcestershire Sauce
- 2 tblsp Sugar
- Salt, Pepper, Paprika
- Fresh Herbs (Thyme, Rosemary, etc.) chopped
Instructions
Preparing the Vegetables
- Wash and clean all vegetables (except garlic) and cut into smaller pieces
- Run all vegetables through the meat grinder (not too fine)
- I have not tried it, but I am sure it can be done in food processor as well - again not too fine
- Make sure all the vegetables are mixed together evenly
- Put into a cheese cloth and squeeze out as much liquid as possible - the vegetables should be as dry as possible
- Make sure to retain the vegetable liquid!
Making of the Bolognese Sauce
- In 2 batches, roast the ground vegetables in plenty of olive oil
- Deglace the pan after the first batch with some of the vegetable liquid
- Add the finely chopped garlic and the tomato paste to the 2nd batch and roast as well
- De-glazing and reduce until the red wine is used up
- Add all ingredients to a stock pot and gently simmer for 4 hours stirring occasionally
- Adjust taste with salt, pepper, paprika
Nutrition Facts
Meatless Bolognese
Amount Per Serving
Calories 770
Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 10g63%
Cholesterol 14mg5%
Sodium 1041mg45%
Potassium 1347mg38%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 17g19%
Protein 14g28%
Calcium 386mg39%
Vitamin C 57mg69%
Vitamin A 6740IU135%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.