Veggie Bologense with nutmeg

From WikiDotMako



  • ~1.5 cups dry TVP
  • enough veggie broth so that it's wet but not in water
  • several spoons of blackstrap molasses
  • 1 tsp soy sauce(?)
  • pepper and salt to taste


  • 4+ cloves garlic
  • 1 tablespoon dried oregano (fresh is better)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 cups dry red wine
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 cup chopped fresh basil leaves, lightly packed
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving


  • Something that will hold the sauce well (like oriedchetti or fusilli or similar)


  1. Make the TVP by combining ingredients in roughly the order shown above
  2. Make the sauce by saucteeing the tomatoes in oil for some length (30m+) before. Longer is better.
  3. Then add the TVP and other sauce ingerdients. The garlic should be cooked (perhaps with the TVP)
  4. Mix sauce in with your pasta before serving.

Originally inspired/adapted from this recipe.