Tempeh Bolognese

This is “classic” bolognese sauce.  It is a slow cooking recipe that gets better over time.  I make it three or four days ahead and then indulge.  Toss it over gluten free fettuccine and it is a hearty and delicious pasta meal!

4 oz soy tempeh (1/2 of a regular package)
1 onion
1 big carrot
1 tablespoon tamari
2 6oz cans tomato paste
2 cups vegetable broth
1 cup red wine (any kind that you like to drink)
S and P
1 bag fettucine pasta

Decant the wine and let it breathe.

Chop onion and carrot in the processor.  Saute for at least 10 minutes until the vegetables are well cooked and browning.  Using a box grater, grate the tempeh into the vegetable mixture.  Season with 1 tablespoon of tamari.  Cook that for a while until the tempeh has browned and is incorporated into the vegetables.

Add one can of the tomato paste and 1 cup of broth.  Combine well and let it cook down.  Next, stir in 1/2 cup of the wine and let it cook down.  Next, add the other can of tomato paste and the rest of the broth.  Combine well and let it cook down. Add the rest of the wine and repeat.  The whole process can take as long as you are willing.  I usually spend an hour making my bolognese.

Once it is done, you can eat right away but I am telling you it is so much better a few days later.

Make the pasta. Heat up the sauce in a pan with sides.  If it is too thick, add a little of the pasta cooking water.  Drain the pasta, add it into the sauce, and toss together well.  Enjoy!

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