Vegetarian Bolognese Sauce
A great alternative vegetarian dish any meat lover would never notice, a bold dense flavored sauce for pasta, crackers or a pizza topping.
Yield: serves about 6 to 8
2 TBL Olive Oil
4 TBL Butter (Italian, French butter or ghee)
1 Medium Onion, chopped
2/3 cup Chopped Celery
2-3 Gloves Garlic, minced
12oz Quorn (meatless and soy free grounds)
Himalayan Sea Salt
Black Pepper (ground fresh)
1 cup Goat Milk
1/8 tsp Whole Nutmeg
1 cup Dry White Wine
1 14.28oz Canned Imported Italian Plum Tomatoes (coarsely chopped up with their juice)
1 TBL Italian Tomato Paste
1 TBL Dried Oregano
1 TBL Dried Basil
1/2 tsp Cayenne
2 – 9oz boxes of Cappello’s Grain Free Fettuccine Pasta (Whole Foods or your favorite specialty markets)
Fresh Basil lightly chopped for on top
Freshly Grated Parmigiano-Reggiano, for table
Defrost Quorn Meatless grounds
Put oil, butter and chopped onion in the pot and turn the heat on to medium. Cook onion until translucent about 2 to 3 minutes then add celery and garlic cook for an additional minute, stirring to coat.
Add Quorn Grounds, oregano, dried basil, cayenne, a large pinch of salt and pepper. Crumble the Quorn Grounds with a utensil, stir well and fully cooked approximately 5 minutes.
Add goat milk and let simmer gently, stirring frequently until it bubbles away completely about 5 minutes. Add a tiny grating of the fresh nutmeg, about 1/8 tsp, stir in.
Add the wine, let it simmer until it has evaporated (approximately 10 minutes), then adding the tomatoes with juice (after being in the pressure cooker up to your preference) and stir thoroughly coating all ingredients together. When sauce begins to boil, turn the heat down, letting the sauce cook at a low simmer. Cook this for way for about 2 hours or more, stirring from time to time. While sauce is cooking, watch to make sure that the sauce does not get to dry if needed add water.
Taste and add salt as needed.
Toss the cooked and drained pasta, adding the tablespoon butter and serve with fresh Parmesan and fresh basil.