Spaghetti Bolognese style

Ingredients for 2 servings:

• 80 g soy granules
• 1 large carrot(s)
• 2 garlic cloves
• 2 shallots
• 2 tbsp tomato paste
• 1 can of tomatoes, chopped
• 100 ml red wine (Lambrusco)
• 400 ml vegetable stock
• 250g spaghetti
• 2 tsp marjoram
• 2 tsp oregano
• 2 tsp basil
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 2 tbsp olive oil
• 2 tsp sugar
• Salt
• pepper
• chili powder
• Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian and simple

Pour the boiling vegetable stock over the soy granules and let them simmer for 5 minutes. While the granules are waiting for 5 minutes, dice the shallots, garlic, and carrot into small cubes. Sieve the soy granules over a bowl and press the liquid out of the granules with a spoon. You will use this liquid later to adjust the consistency of the sauce to your liking. Heat the olive oil in a medium-sized saucepan. Reduce the heat slightly and sauté the onions and garlic. Add the diced carrots and fry. Add the sugar and caramelize lightly. Fry the tomato paste while stirring. Now add the prepared soy granules and mix everything well. Immediately add the spices except for the salt and stir. The soy granules cannot be completely fried, otherwise they will become too mushy, so only fry briefly. Deglaze with the can of chopped tomatoes. Add the red wine and a little of the soy vegetable stock. Let the sauce simmer over low heat for about 20 minutes. If necessary, thin slightly with soy vegetable broth – don’t let it become too runny. Meanwhile, cook the spaghetti according to the package instructions. Season the sauce with salt, chili, and pepper. Serve and garnish with Parmesan cheese.