Tuesday, November 25, 2014

Tuesday Treat: Vegetarian Spaghetti Bolognese.


Spaghetti Bolognese is one of my all time favorite pasta dishes and I mean the authentic Spaghetti Bolognese that is meat based (preferably mince beef or mutton).
Bolognese is derived from Bologna, Italy where this sauce is served over Pasta- mostly tagliatelle pasta, or the flat fettuccini pasta, or penne pasta.
I love it with my thin Spaghetti Pasta.
Like I said earlier. traditionally its a meat based Pasta but I like to use the mince of Soya granules sometimes when meat is not available and me and my kids have a craving for the bolognese...
Not that my kids know that I am using Soya and not meat, because its disguised so well, so they are quite happy unknowingly munching healthy soya granules, which they wouldn't in normal circumstances...
So this recipe is for my hardcore vegetarian friends, even those who do not like the taste of soya.

So lets get started!

Spaghetti Bolognese with Soya Granules

Ingr:
Soya granules, approximately 2 cups
(soaked till soft, and minced in a grinder)
400 gms spaghetti
3 cups of nice juicy chopped tomatoes
1 cup onion, finely chopped
2 sticks of celery-trimmed and chopped (if available)
it adds a different level to the sauce.
2 carrots finely diced
3 cloves of garlic- crushed or finely chopped
1 medium green chilli- finely sliced
2 tbsp Tomato Puree (out of a tetra pack)
1 tbsp vinegar
1/2 cup water
1 cup grated parmesan cheese.
and 2 tbsp dried cheese powder (if available)
handful of fresh basil (tulsi leaves)+ some for garnish
2 tsp dried mixed herbs like oregano and rosemary 
olive oil
salt and pepper to taste

Method:
1- Add the garlic to hot oil, saute on low heat till fragrant but not brown, then add onions, celery and carrots. Cook the vegetables till slightly soft.

2- Increase heat and add the soya granules. Cook while stirring till slightly brown.

3- Add tomatoes, a pinch of salt and turn the heat on medium.
Cover and simmer for 5 minutes till the tomatoes turn soft, crush them with the back of the spoon.

4- Add the tomato puree, herbs, chilli, vinegar and water...
Simmer gently, covered for about 30 minutes. Stir once in a while so it doesnt burn.

5- In the meanwhile, boil the spaghetti as per the instructions on the package, 
Drain, add a bit of olive oil, mix and set it aside to keep warm in a dish.

6- Now that you can smell the rich aroma of the nicely blended tomato sauce, check that the water hasn't dried up, because the soya granules tend to soak up the water.
In case the sauce seems dry- add some more water so that the consistency is saucy and if need be you can also add a little bit of (maybe 2 tbsp) of tomato ketchup to make it more saucy. 

7- Add the grated parmesan, and check the seasoning for more salt and pepper if needed.

8- Take the cooked spaghetti in a warm serving dish, spoon the sauce generously over the spaghetti and sprinkle with dried cheese powder or grated fresh parmesan.
Garnish with a few sprigs of basil (tulsi) leaves and serve just with warm garlic bread...yumm....

or if like me (a hard core meat-eater), serve with a crispy potato cutlet and a few succulent pieces of mint chicken.






1 comment:

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