Vegan Bolognese Sauce

Name: Vegan Bolognese Sauce
Prep time: 20 min
Cook time: 60 min
Yield: 1250
Cuisine: Italian
Ingredients: 1 onions; 1 carrots; 2 cloves garlic; 1 stalk celery; 15 button (white) mushrooms; 2 tbsp olive oil; 340 g veggie ground; 1/2 cup soy beverage, unsweetened, fortified; 1/2 cup white wine; 3 cups canned tomatoes (diced); 3 tbsp tomato paste; 1 tbsp dried oregano; 1 pinch salt; ground pepper to taste; 1 pinch cayenne pepper

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Named after the sumptuous cooking style of Bologna (in Italy), the "Ragù Bolognese" [baw-law-NYEH-seh] is a thick, full-bodied meat and vegetable sauce, enhanced with wine and milk or cream. In this vegan version, store-bought "meat-less" ground substitutes for meat.

Preparation : 20 min Cooking : 1 h

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Ingredients

1	onions, finely chopped	200 g
1	carrots, finely chopped	100 g
2 cloves	garlic, finely chopped
1 stalk	celery, finely chopped	70 g
15	button (white) mushrooms, finely chopped	220 g
2 tbsp	olive oil	30 mL
340 g	veggie ground
1/2 cup	soy beverage, unsweetened, fortified	125 mL
1/2 cup	white wine	125 mL
3 cups	canned tomatoes (diced)	750 g
3 tbsp	tomato paste	55 g
1 tbsp	dried oregano	2 g
1 pinch	salt [optional]	0.2 g
	ground pepper to taste [optional]
1 pinch	cayenne pepper [optional]	0.1 g

Before you start

A food processor would make chopping the vegetables easier.

The "meat-less" ground can be bought at your local supermarket with tofu and other vegan products. If you cannot find it, you may replace it by tofu marinated in soy sauce and spices.

Method

Finely chop the onion, carrot, garlic, celery, and mushrooms.
Heat the oil in a saucepan over medium heat. Add the vegetables, then cook until softened, 5-6 min, with some stirring. Add the veggie ground, then salt and pepper to taste. Cook about 7-8 min.
Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 min.
Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 30 min. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and flavourful.