Bolognese sauce vegan

Ingredients for 3 servings:

• 4 tbsp tomato paste
• 2 large carrots
• 150 g celeriac or celery
• 1 ½ onions
• 3 garlic cloves
• 2 tbsp rapeseed oil
• 1 can of chopped tomatoes (400 g)
• Paprika powder, sweet or smoked, approx. 2 – 3 tbsp
• 1 pack of tofu, plain or smoked
• 150 g pasta made from durum wheat semolina
• basil, fresh
• Sea salt, fine
• Pepper, freshly ground
• Grated cheese (grated cheese alternative) for Parmesan
• red wine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

For the sauce, first dice the onions, carrots, and celery into small, roughly equal-sized cubes. Meanwhile, heat a pan with the rapeseed oil over high heat. Sauté the vegetables until crispy, stirring constantly. As soon as the vegetables are lightly browned, add the tomato paste and half of the paprika to the pan and sauté for another 2 minutes, stirring constantly. Deglaze with a good splash of water (or red wine) and press the garlic into the pan. Once the water has almost completely reduced, add the chopped tomatoes to the pan and season with a little oregano, salt, and pepper. Simmer on low heat for at least 45 minutes. Now bring the salted water to a boil for the noodles. Squeeze the tofu dry and crumble it. Season with the remaining paprika, salt, and pepper. Sauté the crumbled tofu in a pan with a little oil until crispy. Set aside for a moment. Add the noodles to the water. About 2 minutes before the end of the cooking time, add about 250 ml of the pasta water to the sauce and bring to a boil over high heat. Drain the pasta and toss the tofu over the sauce. Briefly mix the sauce and serve. Serve with some fresh basil and a vegetarian or vegan Parmesan alternative.