Vegan bolognese recipe
Learn how to make a super tasty meatless bolognese, meat eater won't even tell the difference!
Servings 8
Ingredients
- 800 gr of canned tomatoes puree
- 2 carrots
- 2 celery stalk
- 1 large onion
- 100 gr of mushrooms of your choice button mushroom are best
- 2 zucchini
- 400 ml of water
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- hot pepper to taste
Instructions
- Using a food processor mince very finely all the vegetables (or you can do it by hand)
- Heat a sauce pan, add the oil then add the chopped vegetable (add the hot spice at this stage if you use it), stir and cook for one minute then add a glass of red wine (you can also use white if you don’t have red) and let it evaporate.
- Add the tomato puree and mix well, then add the salt and pepper and let it cook for 45min to an hour on a very low flame. Stir from time to time and check the sauce.
- The sauce is ready for pasta, pizza or every other recipes that calls for a tomato sauce.
