Vegetarian Bolognese, aka Ragu

Vegetarian Bolognese Sauce, aka Ragu

  • 1 Tbs. olive oil
  • 1 12 oz. package of Boca crumbles
  • Kosher salt and freshly ground pepper, to taste
  • 1 yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 celery stalk, finely diced
  • 5 garlic cloves, minced
  • 1/3 cup tomato paste
  • 1 cup dry red wine
  • 1 cup skim milk
  • 2 cans (each 28 oz.) whole tomatoes, passed through a
    food processor
  • 2 bay leaves
  • 1 Parmigiano-Reggiano cheese rind
On the stove top, over medium heat, warm 1 Tbs. of the olive oil.  Add the onion, carrots and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add Boca crumbles, milk, tomatoes, bay leaves, cheese rind, salt and pepper and bring to a simmer.

Cover and cook on low until the sauce thickens, about 3 1/2 to 4 hours. Discard the bay leaves and cheese rind. Adjust the seasonings with salt and pepper.  Serve over a whole wheat pasta.  I like a standard spaghetti noodle with about a tablespoon of freshly grated Parmigiano-Reggiano on the top.

~ by Greg Vick on March 30, 2011.

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