Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

I'd get this all over me, but it would be worth it :P

From !

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Heya...
The cooking cubs  ghostbear2k and  kuraiko have been wrecking Ghosty's kitchen again.
Today's dinner was a pretty classical Ragu al Bolognese... buuuuut without meat for all the veggies out there :3

Ingredients:

120g soy granulate (fine) - https://en.wikipedia.org/wiki/Textu.....etable_protein
1 leek
1 big red onion
2 garlic cloves
3 carrots
1 piece of celery (~ 5 cm thick)
1 piece of parsnip (~2cm thick)
1 tbsp tomato paste
400g canned, chopped tomatoes
680g passata (1 bottle)
1 handful of dried tomatoes
Fresh Mediterranean herbs (rosemary, thyme, oregano, sage)
1 bayleaf
A dash of cream
~150ml red wine
Salt, pepper, freshly grated nutmeg, spices to your taste (we used Ingo Holland "Tuscan spice" and "Roman spice")
Olive oil
Parmigiano cheese
~300g Mafaldine (or any other ribbon pasta)

Preparation

Soak soy granulate in hot water, then wash it several times until the water runs clear.
This will remove a lot of the slightly bitter soy taste. Squeeze it out and use it later.
Clean and/or peel all of your vegetables.
Chop the carrots, celery, parsnip, leek, garlic and dried tomatoes finely.
In a large pot heat up a generous splash of olive oil. Prepare a Sofritto by roasting onions, carrots, leek, celery and parsnip until a brown residue starts to form at the bottom of the pot.
Add your garlic, roast a little longer, then add tomato paste, dried tomatoes, soy granulate and continue frying just a bit more.
Deglaze with a bit of red wine or broth.
Pour in chopped tomatoes and the Passata and start simmering on low heat.
Wash and dry your herbs, chop them finely and add, together with the bayleaf to your sauce.
Cook for several hours until your sauce thickens. While cooking, season to your taste with salt, pepper and spices.
Shortly before serving, add some more freshly chopped herbs, remove the bayleaf and add a dash of cream.
Cook your ribbon pasta al dente in plenty of salted water. If necessary, you can adjust the thickness of your sauce with a bit of noodle water, the Italian all-purpose weapon :3
Just pour out the water, don't rinse

Dress your pasta on a soup plate together with sauce and top it off with freshly shaved Parmigiano cheese.
Please enjoy your meal :)

This recipe contains alcohol. Please use it and in your recipes responsibly.