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
- Heat oil in a medium stock pan.
- Add onions, garlic, dry herbs and cook until soft (about 5 to 8 minutes).
- Add the wine and stir well. Cook 1 to 2 minutes to allow some of the alcohol to cook off.
- Add all remaining ingredients and stir.
- 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.
- If sauce becomes too thick, a small amount of additional water may be added, however this should be a very rich, thick sauce.
- Add fresh chopped parsley and adjust salt and pepper to taste.
- If desired, add ¼ cup of high quality extra virgin olive oil to sauce and gently stir.
- 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.
