Vejje Beef Bolognese Sauce

Vejje Beef Bolognese Sauce
Print Recipe
An Italian classic Vejje style!
Servings
6
Servings
6
Vejje Beef Bolognese Sauce
Print Recipe
An Italian classic Vejje style!
Servings
6
Servings
6
Ingredients
  • 6 OZ DRY Vejje Meatless Ground Beef (1 & 1/3 cups)
  • 2 cups Water
  • 3 1/4 cups Diced Tomatoes
  • 2 TBSP Olive oil
  • 2 TBSP Tomato Paste
  • 1/2 cup Finely Diced Yellow Onion
  • 2 tsp Freshly Minced Garlic
  • 2 tsp Dry Italian Seasonings
  • 2 Bay Leaves
  • 1 tsp Dry Basil
  • 1/2 cup White Wine
  • 1 TBSP Fresh Flat Parsley, chopped
  • 2 TBSP Tamari (optional but recommended)
  • 1/4 tsp Black Pepper
Instructions
  1. Heat oil in a medium stock pan.
  2. Add onions, garlic, dry herbs and cook until soft (about 5 to 8 minutes).
  3. Add the wine and stir well. Cook 1 to 2 minutes to allow some of the alcohol to cook off.
  4. Add all remaining ingredients and stir.
  5. Bring to a simmer. Lower heat and simmer on a low flame for about 90 minutes, stirring every 15 minutes. Do not allow sauce to stick or scorch.
  6. If sauce becomes too thick, a small amount of additional water may be added, however this should be a very rich, thick sauce.
  7. Add fresh chopped parsley and adjust salt and pepper to taste.
  8. If desired, add ¼ cup of high quality extra virgin olive oil to sauce and gently stir.
  9. Toss cooked (al dente) Zita with the Vejje Bolognese sauce and a tablespoon or two of pasta cooking water and cook for one minute.
Recipe Notes

This recipe is from vegan chef and author Ron Pickarski. 

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