Spaghetti Bolognese Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g soy ranules
- 1 large carrot (s)
- 2 cloves garlic)
- 2 shallot (s)
- 2 tablespoon tomato paste
- 1 can tomato (s), chopped
- 100 ml red wine (Lambrusco)
- 400 ml vegetable stock
- 250 g spahetti
- 2 teaspoons marjoram
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 teaspoons paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink
- 2 tablespoon olive oil
- 2 teaspoons sugar
- salt
- pepper
- Chili powder
- Parmesan
Print Recipe
Pin Recipe Instructions
- Pour the boiling vegetable broth over the soy granulate and let it steep for 5 minutes.
- In the 5 minute waiting time, cut the shallots, garlic and carrot into small cubes.
- Then sieve the soy granules over a bowl and squeeze the liquid out of the granules with a spoon. The liquid is used later to adjust the consistency of the sauce as desired.
- Heat the olive oil in a medium saucepan. Reduce the heat a little and sauté the onions and garlic. Add the carrot cubes and fry. Add the sugar and caramelize lightly. Fry the tomato paste a little while stirring.
- Now add the prepared soy granules and stir everything well. Immediately add the spices except the salt and stir. The soy granulate cannot be seared properly, otherwise it will be too mushy. So only sauté briefly. Deglaze with the can of chopped tomatoes. Now add the red wine and some of the soy vegetable stock.
- Let the sauce simmer for about 20 minutes over a low heat. If necessary, dilute a little with the soy vegetable broth - do not let it become too runny.
- During this time, the spaghetti can be cooked according to the instructions on the package.
- Season the sauce a little with salt, chilli and pepper.
- Now serve and refine with a little parmesan.
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