Spaghetti Bolognase is from the Italian Cuisine. The Bolognase or Bolognese sauce is usually meat based with a generous use of tomatoes and red wine. Now since most of my cooking (not all) is vegetarian, thought of creating a veg version of the Bolognese. Now this recipe cannot be termed as a traditional Bolognese since there are a lot of ingredients used which are not used in a traditional sauce. And some ingredients that are used traditionally are not used here, but nevertheless this recipe tastes fantastic.
Here instead of the regular meat (beef or pork) mince I have used soya granules which give almost a similar texture as meat and gets cooked faster too. In some of the vegetarian version that are found on the internet, mushrooms or red lentils are also used. So you can give a try with any of these other two options too. So lets begin ...
VEG
SPAGHETTI BOLOGNASE
INGREDIENTS
Spaghetti
|
A handful
|
Garlic minced
|
2 – 3 cloves
|
Onion chopped
|
1 no
|
Celery chopped
|
2 tbsp
|
Olive oil
|
2 – 3 tbsp
|
Tomatoes blanched peeled
and chopped
|
4 – 5 nos
|
Tomato puree
|
¼ cup
|
Soya granules
|
1 cup
|
Basil leaves
|
4 – 5 nos
|
Salt
|
T.T.
|
Pepper pdr
|
T.T.
|
Parsley chopped
|
1 tsp
|
Garlic pdr (optional)
|
¼ tsp
|
Parmesan grated
|
For garnish
|
METHOD:
1.
Heat 3 – 4 cups water till
almost boiling.
3.
Allow them to soak into the
water for around 10 – 15 min.
4.
Strain out the water, refresh
the granules 2 – 3 times in fresh water. Squeeze out the excess water.
5.
They are now ready to use. Reserve
till further use.
6.
In a separate pot heat 2 – 3 litres
of water.
7.
When it comes to a rolling
boil, add in 1 tsp of oil and season with salt.
8.
Add in the spaghetti. Do not
break it. As it cooks, it will slide into the pot.
9.
Cook the spaghetti till just
cooked to the bite.
11.
Keep in a colander to drain off
all the excess water.
12.
Drizzle some olive oil over it
and toss to prevent the spaghetti from sticking to each other.
13.
Reserve till further use.
14.
Heat olive oil, add in the garlic
and onion. Saute till transparent. (usually ¼ cup finely chopped or grated
carrots are also added at this stage)
15.
Add in the celery, toss it
around and then add in the soya granules.
16.
Stir it around well.
17.
Now add in the basil, chopped
tomatoes, and the tomato puree ( I also added in 1 tbsp tomato ketchup)
18.
Boil down for around 5 min, allow
to reduce till the sauce is cooked well. (thyme and red wine is also added at
this stage)
19.
Season with salt and pepper and
add in a little stock or the water used to cook the spaghetti (or ¼ cup milk) if
the sauce is too thick and dry. (I also added in garlic pdr, chopped parsley and mix herb)
20.
Now add in the prepared
spaghetti and toss it lightly into the sauce.
21.
There are a few ingredients
that I have cheated on (which are mentioned in the above points in brackets) which
are not used in a Bolognase sauce but taste wonderful nevertheless like tomato
ketchup, mix herb.
22.
Besides this I have also added
in garlic pdr as I like it extra garlicky.
23.
There are also a few
ingredients that are not used here, but are usually added into a Bolognase like
carrots, red wine, milk, thyme.
24.
Plate the spaghetti on to a
serving plate.
25.
Spoon some sauce over.
26.
Drizzle over with a little
olive oil, grated parmesan cheese and garnish with a sprig of basil or parsley.
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