Editing Veggie Bologense with nutmeg
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| Latest revision | Your text | ||
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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 web 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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Sauce: | 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: | Pasta: | ||
* Something that will hold the sauce well (like | * Something that will hold the sauce well (like oriechetti or fussili) | ||
== Directions == | == Directions == | ||
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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]... | ||
