Tomato and Mince Ragu
Whenever I’m in the mood for a big dish of comfort pasta, I turn to this vegan interpretation of an Italian-inspired ragu…one that you may find in Bologna, Italy. It’s packed with umami goodness and a pleasing texture balanced with just a hint of tomato. It’s a delicious pasta sauce that looks and tastes familiar to anyone who enjoys (or has enjoyed) a meat version. But if you’re a purist like me (also a pasta snob), please don’t call this sauce Bolognese…but you can call it delicious.
For the best interpretation, use my soy-mushroom-walnut mince recipe and a hearty vegetable
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Whenever I’m in the mood for a big dish of comfort pasta, I turn to this vegan interpretation of an Italian-inspired ragu…one that you may find in Bologna, Italy. It’s packed with umami goodness and a pleasing texture balanced with just a hint of tomato. It’s a delicious pasta sauce that looks and tastes familiar to anyone who enjoys (or has enjoyed) a meat version. But if you’re a purist like me (also a pasta snob), please don’t call this sauce Bolognese…but you can call it delicious.
For the best interpretation, use my soy-mushroom-walnut mince recipe and a hearty vegetable broth or umami broth (all can be made in advance). Serve with spaghetti or any other type of long noodle – fresh or dried.
Difficulty: simple
Yield: makes enough for 4-6 servings