Restaurant Style Veg Spagetti Bolognese
Vegetarian Spaghetti Bolognese with Soya Mince
Ingredients:
Spaghetti for 2 servings
1 cup soya mince
1 cup finely chopped onion
2 tbsp chopped garlic
1/4 cup chopped celery stems
1/2 cup grated carrot
1 bay leaf
2 tsp dried rosemary
2 tsp dried oregano
2 cups blanched tomato puree
1/2 cup tomato puree
30 ml rice wine vinegar or wine
1/4 tsp pepper
1 tsp sugar
2 tsp chili flakes
1 tbsp tomato sauce
1 cup pasta water
1/4 cup chopped basil
Salt to taste
1 tbsp olive oil
Optional: 1 small cube of bouillon (veg stock)
Instructions:
Place the cooked spaghetti on a flat dish, spoon the spaghetti sauce on top, and garnish with basil.
Tip: If using bouillon, you can dissolve 1 small cube in the pasta water. Keep in mind that the bouillon already contains salt, so adjust the additional salt accordingly.
Enjoy your Vegetarian Spaghetti Bolognese with Soya Mince!
Ingredients:
Spaghetti for 2 servings
1 cup soya mince
1 cup finely chopped onion
2 tbsp chopped garlic
1/4 cup chopped celery stems
1/2 cup grated carrot
1 bay leaf
2 tsp dried rosemary
2 tsp dried oregano
2 cups blanched tomato puree
1/2 cup tomato puree
30 ml rice wine vinegar or wine
1/4 tsp pepper
1 tsp sugar
2 tsp chili flakes
1 tbsp tomato sauce
1 cup pasta water
1/4 cup chopped basil
Salt to taste
1 tbsp olive oil
Optional: 1 small cube of bouillon (veg stock)
Instructions:
- Cook the spaghetti according to the package instructions. Reserve 1 cup of the pasta water for later use. Set the cooked spaghetti aside.
- Cook the soya mince as per the instructions on the packet. Once cooked, squeeze out any excess moisture and set it aside.
- To blanch the tomatoes, bring a pan of water to a boil. Add 7-8 medium to large-sized tomatoes and let them cook for 5-7 minutes until the skin wrinkles and splits. Remove the tomatoes from the water and set them aside. Once cooled, remove the skin and roughly mash the tomatoes to create a puree. Set it aside.
- Heat olive oil in a pan and add the chopped garlic. Stir-fry for a minute, then add the chopped onions. Cook until the onions become slightly soft.
- Add the bay leaf, followed by the chopped celery. Stir-fry for 30-40 seconds. Next, add the grated carrot and stir-fry for another 30-40 seconds. Cover the pan and cook until the carrot becomes slightly soft, stirring occasionally.
- Add the cooked soya mince to the pan and mix well. Stir-fry for 5-7 minutes over medium heat.
- Add the dried rosemary, stirring it in well, and cook for a few minutes. Then add the blanched tomato puree, followed by the tomato puree. Mix well.
- Add the dried oregano, rice wine vinegar or wine, pepper, salt (adjust according to taste), chili flakes, sugar, and the reserved pasta water. Mix everything well and bring it to a simmer.
- Cover the pan and let it cook on low heat for 10-15 minutes, allowing the flavors to meld together.
- Finally, add the chopped basil, mixing it into the sauce. Cover and cook for a few more minutes until you achieve your desired saucy consistency.
- Optional: If desired, stir-fry 1/2 cup of button mushrooms separately and add them to the sauce in the last few minutes of cooking.
Place the cooked spaghetti on a flat dish, spoon the spaghetti sauce on top, and garnish with basil.
Tip: If using bouillon, you can dissolve 1 small cube in the pasta water. Keep in mind that the bouillon already contains salt, so adjust the additional salt accordingly.
Enjoy your Vegetarian Spaghetti Bolognese with Soya Mince!
