Vegetarian Bolognese 2
After eating out for a few days, wanted an easy and delicious home-cooked vegetarian meal.
Recipe adapted from new york times cooking
https://cooking.nytimes.com/recipes/1022154-vegetarian-bolognese
COOKing time: 45 mins
SErving: 4
Ingredients:
3 tbsp (45g) unsalted butter
2 tbsp olive oil
1 large onion, roughly chopped into 1/4” or 1 cm pieces
2 medium carrots, roughly chopped into 1/4” or 1 cm pieces
2 celery stick, oughly chopped into 1/4” or 1 cm pieces
1/4 cup (32g) tomato paste
2 tbsp low-sodium soy sauce
2 garlic clove, coarsely chopped
400-450g Vegetarian mince
3/4 cup (180ml) whole milk
1 bay leaf or thyme sprig
a small bunch basil, chiffonade
450g dried pasta
1/2 cup (15g) finely grated Parmesan, plus more for serving
Instructions:
Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons (30g) butter with the olive oil over medium-high. When foaming, add the onion, carrots and celery, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. add the vegan mince and mix well and stir for 2-3 minutes. then Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup (240 ml) pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup (120 ml) pasta water, the Parmesan and the remaining 1 tablespoon (15g) butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.
