You’ll probably think I lost my mind sharing a recipe like this when I’ve been talking so much about fastness and efficiency while cooking at home; but hear me out: this will be the best bolognese sauce you’ve ever done!
And the more you let it cook, the better it will get! Even though I recommend you let it simmer for about 2 h, it’s actually perfect if you’re a busy bee as it requires minimal attention during the cooking process. Simply prepare your ingredients, set the heat to low, and let time do the work.
This recipe has 6 servings.
Ingredients
Ingredients:
◦150 g carrots
◦150 g celery, apio
◦200 g white onion
◦200 g mushrooms
◦500 g tofu
◦50 ml soy sauce
◦30 g nutritional yeast
◦200 ml red wine
◦500 g canned tomatoes
◦2 oregano springs
◦1 thyme spring
◦1 rosemary spring
Method
- Finely dice the onion and sautee on medium heat in a big pot until translucent.
2. Finely cut/pulse the carrot and celery and add to the pot. Sautee until they get a bright color.
3. Pulse the mushrooms and add them to the pot.
4. When the veggies start to stick to the bottom of the pot, add the red wine and cook until evaporated.
5. In a separate pan, add a bit of oil and under low heat, sautee the hand-crumbled tofu until slightly bown. Add soy sauce to it and take off the heat.
6. Add the canned tomates, tofu, herbs to the pot and turn the heat to low.
7. If you have the time (and I kindly recommend it) you can slow cook the bolognese for 2 hours; the more it cooks under low heat, the more concentrated the taste and the more of that delicious umami. Trust me.
8. Once the bolognese is ready, cook the spaghetti for 8-10 minutes, add some pasta water in and add sauce. Whatever bolognese sauce you have leftover you can freeze or reuse in a different recipe in the next 3-5 days. Hope you’ll enjoy!