Veggie Bologense with nutmeg: Difference between revisions
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* ~1.5 cups dry TVP | * ~1.5 cups dry TVP | ||
* enough veggie broth so that it's | * enough veggie broth so that it's wet but not in water | ||
* several spoons of blackstrap molasses | * several spoons of blackstrap molasses | ||
* 1 tsp soy sauce(?) | * 1 tsp soy sauce(?) | ||
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# Mix sauce in with your pasta before serving. | # Mix sauce in with your pasta before serving. | ||
Originally inspired/adapted from [http://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe.html?oc=linkback this recipe] | Originally inspired/adapted from [http://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe.html?oc=linkback this recipe]. | ||
Latest revision as of 04:39, 2 December 2016
Ingredients[edit]
TVP:
- ~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
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 oriedchetti or fusilli or similar)
Directions[edit]
- 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.
