27
FOOD
Ragu Bolonese,
serves 4
Ingredients
• 250g Soy mince
• 2 tbsp olive oil
• 1 large shallot, finely chopped
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves minced
• 2 tbps tomato paste
• 120ml red wine
• X2 400g tins chopped tomatoes
• 240nl vegetable stock
• 2 sprigs fresh rosemary
• 3 fresh bay leaves
• 400g cooked pasta, to serve
Method
1. If using dehydrated soy mince, follow
pack instructions to rehydrate it.
2. Add olive oil to a large pan over a medium
head then add shallot, onion, carrot,
celery and garlic. Soften for five mins
then add the tomato paste and cook five
more mins.
3. Add rehydrate soy mince and cook a few
mins to brown slightly. Then add red
wine and food a few mins until alcohol
smell disappears.
4. Pour in the tomatoes and vegetable stock
and stir to combine. Season with Salt and
pepper.
5. Reduce the heat to low, cover the pan,
and let the sauce simmer for at least
30-40mins. Add the fresh herbs and
allow the flavours to meld for a few more
minutes, then serve over cooked pasta.
Recipe by Chef Antonio Alderuccio from
his cookbook, Veganissimo. Originating in
Bologna in the late 18th century, the original
was a celebrated meat sauce. Evolving
over generations it's 'official' recipe was
documents in 1982. Known for its rich flavour
and slow-cooking tradition, it's become a
global favourite.