Saturday, February 9, 2013

Vegan Bucatini Bolognese

Vegan Bucatini Bolognese

I can't think of anything more comforting than a big plate of pasta. Now if you make that tomato sauce a vegan meat sauce than you really have something not only comforting, but also hearty as well. Young or old, men or women, vegan or non-vegan...we love pasta and nothing satisfies your tummy on a late night more than pasta. Its great to serve to crowds, for a quick dinner for you or the family, and great for dates...I think we all know Lady and the Tramp well enough to know why. This recipe will have you satisfied if you are serving for a party of one or more, great for any date served with salad and garlic bread. Your sure to snag anyone's heart with this recipe, just remember two garlic eaters make a right. Enjoy!


Spaghetti Bolognese


Ingredients

1 Tablespoon olive oil
1 Tablespoons vegan butter
4 sliced vegan bacon, diced small
1/4 red bell pepper, diced small
1/2 a large yellow onions, diced small
1 large carrot, diced small
2 small celery stalks, diced small
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
1 bay leaves
1/4 teaspoon dried oregano
1/2 Tablespoon Nutrional Yeast
Pinch ground nutmeg
1/2 package Tofurky Ground Beef (6 ounces)
1/2 cup red wine OR 1 Tbsp grey poupon dijon mustard 
4 cups of your favorite vegan tomato sauce (I used non-cheese Prego)
1 cup vegan pork broth (1 cup of water + 1 tsp vegan pork bouillon)
1 Tablespoons dried Parsley
1 Tablespoon dried Basil 
1 pound Bucatini Pasta or Spaghetti (if you don't have Bucatini)
1/2 cup grated Daiya vegan cheese (Mozzarella or Jack: White preferable) 
1 Tablespoons vegan Parmesan cheese
Directions

In a large pot, heat the oil and butter over medium-high heat. Add the vegan bacon and cook, stirring, until browned, 4 to 5 minutes. Add the onions, carrots, celery, and peppers, cook, stirring, until soft, 5 to 6 minutes. Add the garlic, salt, pepper, oregano, basil, pepper flakes, and nutmeg and cook, stirring, for 30 seconds. Add the beef , and cook, stirring about 5 minutes. Add the wine (or mustard) and cook, stirring, for 2 minutes to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated.

Add the tomato sauce, pork broth, bay leaf, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1/2 hours to 1 hour. When sauce is done, discard the bay leaves and adjust the seasoning, to taste.  Add 1/2 cup of the vegan cheese and 1 Tbsp parmesan and stir to blend. Remove from the heat and cover to keep warm until ready to serve.

Bolognese Finished

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 7 to 10 minutes (according to package instructions). Drain in a colander (do not rinse, the starch that still on the pasta help the sauce stick).






Add the pasta to the sauce, tossing to coat. Divide among pasta bowls and serve with more vegan parmesan cheese on top and fresh parsley or basil on top. Enjoy!

-Amy