John Myers
Vegan / Vegetarian Bolognese
The perfect vegan / vegetarian bolognese recipe with a picture and simple step-by-step instructions.
- 300 g Wiehack
- 1 Pc. Onion
- Celery
- Tomato market
- 3 tbsp Rapeseed oil
- Dried tomatoes in oil
- 2 Can Tomatoes
- 2 pinch Salt and pepper
- 1 Pc. Bay leaf
- 1 Pc. Clove
- 1 pinch Sugar
- Parmesan
- 400 g Pasta of your choice
- First cut the onion and celery into small pieces and chop the sun-dried tomatoes. Fry everything together with a little oil and tomato paste in a pan until the onions turn golden brown. Now season the Wiehack as you like, put it in the pan and sear it on the highest setting. Add the canned tomatoes and stir well. It tastes particularly delicious with fresh, chopped beefsteak tomatoes! Next, stir in the bay leaf, clove, a pinch of sugar and approx. 100ml red wine and briefly bring the sauce to the boil. Now the sauce can simmer on a low level for about ten minutes. Stir every now and then.
- In the meantime, the pasta can be boiled. As soon as these are al dente, all you have to do is fish the clove and bay leaf from the sauce and serve the Bolognese with the pasta and some fresh Parmesan.
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