Vejje Beef Bolognese Sauce
Print Recipe
An Italian classic Vejje style!
Servings
6 -8
Servings
6 -8
Vejje Beef Bolognese Sauce
Print Recipe
An Italian classic Vejje style!
Servings
6 -8
Servings
6 -8
Ingredients
  • One 8 Oz. bag DRY Vejje Beef-Free Mix (8 oz. – use entire bag)
  • 3 Cups Water
  • 3 1/4 Cups Diced Tomatoes
  • 2 TBSP Olive Oil
  • 2 TBSP Tomato Paste
  • 1/2 Cup Finely Diced Yellow Onion
  • 3 tsp Freshly Minced Garlic
  • 3 tsp Dry Italian Seasonings
  • 2 Bay Leaves
  • 1 tsp Dry Basil
  • 2/3 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.