“Bolognese” or “Bolognese” is a very popular sauce. Most often it is added to spaghetti, and the basis is minced meat. But there are other variations of the dish that can be tailored to your preferences.
Summary
| Cook Time | 2 hour |
| Total Time | 2 hour |
| Course | Sauce |
| Servings (Default: 4) |
Ingredients
Ingredients- Onions – 1 Piece
- Celery – 2 Pieces (stem)
- Carrots – 1 Piece
- Eggplant – 1 Piece
- Garlic – 6 Cloves
- Olive oil – 2 Tbsp. spoons (extra virgin)
- Smoked tofu – 150 Grams
- Dry red wine – 75 Milliliters
- Tomato Paste – 40 Grams
- Water – 75 Milliliters
- Tomato – 2-3 Pieces
- Thyme – 0.5 Teaspoons
- Nutmeg – 1 Pinch
Print Recipe
Pin Recipe Instructions
- Wash the eggplant. Place the halves on a baking sheet with butter. Bake the vegetable for 20 minutes at 200 degrees in the oven.
- Then cut the slightly cooled eggplant into cubes.
- Chop the peeled garlic and onion finely.
- Cut the carrots, tofu and celery into slices.
- Cook celery, onions, garlic and carrots in a skillet over low heat, stirring occasionally, for 5-7 minutes.
- Add tofu and cook for another 6 minutes.
- Pour in the wine. Stir the ingredients.
- Add the eggplant to the skillet.
- Simmer the sliced tomatoes separately until tender. Add them to the skillet.
- Also add tomato paste, nutmeg, spices, water, and thyme. Simmer for an hour or more.
- Serve the spaghetti sauce.
Bon Appetit!
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