February 21, 2018

November 13, 2017

August 23, 2017

Please reload

Recent Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Featured Posts

VEGAN BOLOGNESE!!!!!

November 13, 2017

Being the saucy Italian that I am, I LOVE me some pasta. My family's Bolognese Sauce recipe has been passed down the family tree and is truly delicious, but filled with meat. Sooooo...I've come up with a delicious substitute that my meat eating hubby swore had meat in it. No meat substitutes...just veggies! The secret is a long, slow cook and red vino. 

Since I really just love to cook and I've never really followed recipes too closely, I winged this first attempt and so I will try my best to guide you so you can put on your chef's hat and be creative!

 

Ingredients:

 

Approx 2 cups roughly chopped carrots

Approx 1 cup roughly chopped onions

Approx 1 cup roughly chopped celery

Approx 3 cups cubed zucchini

Approx 3 cups roughly chopped mushrooms (I used Crimini & Shitaki)

Garlic to taste

2- 8oz cans of organic diced tomatoes w/juices

1 small can of organic tomato paste

2 cups red wine

2- 28oz cans of crushed San Marzano tomatoes (I used Cento brand)

Italian Seasonings

Crushed red pepper flakes (to taste)

Black Pepper

Salt

1/2 cup extra virgin olive oil

 

 

Directions:

 

Place olive oil in a pot and add the onions and garlic and gently sautee on med/low heat until translucent.

In the meantime, place all the other vegetables in a food processor and pulse until chopped up into tiny little pieces, add to the onion/garlic mixture. *when all the veggies are finished, it should almost resemble ground beef-see pic below*

Sautee with Italian seasonings, salt, pepper flakes and black pepper for about 5-7 minutes

Add the cubed tomatoes with their juices and cook for another 5-7 min

Add the tomato paste and the red wine and mix thoroughly...cook for another 10 min

Add the remaining cans of crushed tomato puree and then taste so you can decide whether you need more salt, black pepper or red pepper flakes (for extra heat)

Lower the heat to low, keep a lid on the pot with a small crack on the side and cook for at least 1 1/2-2 hours more....stirring about every 15-20 minutes. If the sauce seems to be getting too thick, you can either add a little chicken stock or water to it, but not too much, we want a thick & hearty sauce to top our pasta or spaghetti squash with!

When the sauce is finished, cover completely, remove from heat and let sit while you cook your pasta or prepare the rest of your dinner.

Buon Appetito!!!

 

 

Step #1 Sautee the veggies from the food processor-should look like meat

 

 

 

Step 2- Add all the other goodies and slooooowwwww cook!!

 

 

 

 

Please reload

Follow Us

I'm busy working on my blog posts. Watch this space!

Please reload

Search By Tags
Please reload

Archive
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2018 Proudly created with Wix.com

  • Twitter Clean
  • w-facebook
  • Instagram Clean