What could taste better than a most luscious, full-flavoured, Mediterranean Bolognese ? Now that’s my feeling – but the comfort and anticipation of the culinary pleasure one receives from this simple yet delicious sauce is truly fulfilling and magnificent – the house is filled with the aroma it emits, and the anticipation of dinner is just filled with joy. I make many versions, and here is one for you to make and enjoy any time of the year. Easy to make too !
extra virgin olive oil
1 medium sized onion, very finely chopped (you can do this in the food processor to save time)
2 to 3 cloves garlic, finely chopped
2 or 3 bay leaves
1 x 14 oz (400g) tin chopped tomatoes (get good quality here or better still use fresh tomatoes if you wish *)
½ tsp coriander seeds (optional)
1 tsp agave nectar, or brown sugar
¼ cup (60 mL) white wine
½ tsp hot curry powder
2 Tbsp tomato paste/puree
1 tsp sea salt
2 cups of veggie mince of your choice (ground ‘meat’ substitute, or crumble), such as Gardein brand – I used Linda McCartney’s.
½ tsp oregano
1 Tbsp brown sauce (I used HP)
1 tsp vegetable stock granules, powder or cube, such as Kallo (optional)
1 tsp vegan butter (optional)
1 cup (250 mL) water
1 Tbsp nutritional yeast (optional)
freshly chopped flat leaf parsley, for garnishing
salt to taste
*Note if you are using fresh tomatoes (around 6 of them, just scortch them in boiling water for some minutes, then peel and chop them up. Or place the tomatoes in a food processor and process until a pulp is formed – use instead of the canned tomatoes if you wish/prefer.
- First, heat up your oil in a large non-stick saucepan, throw in the onion and garlic, and stir, making sure that they don’t burn.
- When the mixture has become translucent, add the mince, and continue to mix for a further 5 to 10 minutes, so that the flavors merge.
- Next, add the tomato paste and the spices, whilst continuing to mix for a few more minutes.
- Now add the remaining ingredients, except for the water and wine. Mix, and allow to cook for a few more minutes, adding a little water and wine at a time, until all of the liquid has been added. Cover, and allow to simmer very gently on a low heat for 20 minutes or so.
- Taste for salt – your tongue should resonate with a wonderful balance of sweet and savoury – if needs be, add more agave or salt to reach that ‘note’.
- Serve with the pasta of your choice, and garnish with parsley. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike