Spaghetti bolognese

Type
Main course

Raw material
Pasta

Difficulty
Beginner

Author
Maktarinka

Did you know that in Bologna You spaghetti Bolognese they do not serve? Originally, in Bologna, instead of spaghetti, they used tagliatelle (wide long noodles) and are served with ragout – meat that is cooked for several hours at a low temperature. Ragù is flavored in various ways, which is why the mixture for this spaghetti is called bolognese, as it is a mixture of spices and vegetables used directly in Bologna.

In this plant-based version, we replaced the meat with soy granules, which, when seasoned, acquires a flavor specific to Bolognese ragu.

The recipe was compiled by Maktarinka and you can also find it in cookbook e-book downloadable One-pot recipes.

Serving: 180 g + 180 g side dish = 360 g

Ingredients for 10 servings

  • 50 g Onion
  • 25g Garlic
  • 25 g Dried basil
  • 400 g Carrots
  • 150 g Soybean granules
  • 1.5 kg Pureed tomatoes
  • 1 l Water/Vegetable stock
  • Ground pepper
  • Salt

Technological process

  1. Fry the chopped onion in oil, add the crushed garlic, dried basil and finely chopped carrots. Sauté for a while.
  2. Add dry soy granules, pureed tomatoes and water.
  3. Cook for 20 minutes.
  4. Season with salt and black pepper.
  5. Serve with eggless spaghetti.
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