Bolognese sauce is traditionally a meat- and pork- based sauce. I had a desire to lighten up this dish by making it all vegetarian. In fact, it's easy enough to make vegan - thereby creating delicious, stick-to-your-ribs sauce that is actually good for you!
Let's compare amounts per serving*:
Traditional Bolognese: 472 calories 19.7 grams of fat
Vegan Bolognese: 158 calories 7.8 grams of fat
Only two tablespoons of oil are added to a medley of fresh herbs, vegetables, and tempeh (opt). Allowing this ragu to simmer for two hours creates deeply complex and robust flavor.
For a gluten-free option, omit the tempeh and use wheat free pasta!
* according to recipe calculator
Step 1: Ingredients
- 1 onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 2 tablespoons cup extra-virgin olive oil
- 1 package smoked tempeh or tofu (opt.) chopped
- 1/2 cup dry red wine
- 1 pound eggplant roasted or salted and drained, chopped
- 1/4 cup tomato paste
- 1/2 cup stewed tomatoes (can substitute for canned)
- 1/2 cup water
- 1/2 teaspoon fresh thyme
- few shavings of fresh nutmeg (opt)
Step 2: Prep Ingredients
Plan on an hour to prepare your eggplant, whether you roast it or not. I prefer the rich, smokey flavor of roasted eggplant. To achieve this, I split the eggplant in half, scored down the middle of the flesh on each half, and roasted on an oiled baking sheet, flesh side down, for 20 minutes at 400F (200C).
Step 3: Sautee Veg
Step 4: Add Tempeh
Step 5: Add Wine
Step 6: Add Remaining Ingredients
Add salt and pepper and remove from heat.
Step 7: Add Pasta
Stir it into the sauce and simmer to finish cooking.
This is one of those dishes that's even better the second day!
What's great is that you can make up a huge batch and freeze it for a month (without the added pasta).
Finally, you can "eat spaghetti bolognese without feeling bad about it for days and days and days. . . "
(admittedly the inspiration to this recipe)
Now go tell Lily Allen!