Veggie Bologense with nutmeg: Difference between revisions
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Revision as of 20:50, 14 July 2016
Ingredients
TVP:
- ~1.5 cups dry TVP
- enough veggie broth so that it's web but not in water
- several spoons of blackstrap molasses
- 1 tsp soy sauce(?)
- pepper and salt to taste
Sauce:
- 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
Pasta:
- Something that will hold the sauce well (like oriechetti or fussili)
Directions
- Make the TVP by combining ingredients in roughly the order shown above
- Make the sauce by saucteeing the tomatoes in oil for some length (30m+) before. Longer is better.
- Then add the TVP and other sauce ingerdients. The garlic should be cooked (perhaps with the TVP)
- Mix sauce in with your pasta before serving.
Originally inspired/adapted from this recipe...