pasta - Ragu alla Bolognese (for the Lasagna)

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Ragu alla Bolognese

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

2 teaspoons toasted sesame oil

1 medium onion -- minced

1 carrot -- minced

1 stalk celery -- minced

2 cloves garlic -- minced

2 to 3 cups vegetarian hamburger crumbles or

reconstituted beef-style textured soy

granules

2/3 cup dry red or white wine, or 1/3 cup dry

white wine and 1/3 cup marsala, dry

sherry, or Madeira

1 1/2 cups vegetarian broth

1 1/2 cups chopped fresh, ripe plum tomatoes or

canned, chopped plum tomatoes -- drained and processed

briefly in a food processor

1 teaspoon dried rosemary (optional)

4 to 5 fresh sage leaves -- chopped

2 cups hot soy milk

salt and freshly ground black pepper to

taste

 

This ragu is the traditional topping for tagliatelle and tortellini, but you can

use it on any pasta, polents, gnocchi, or in Lasagne al Forno Bolognese. The

toasted sesame oil used here is a good flavor substitute for the bacon

traditionally added to the sauce.

 

In a medium-sized, heavy stockpot, heat the oils together over medium-high heat.

Add the onion, carrot, celery, and garlic, and saute them until the vegetables

are soft, stirring frequently. Add the hamburger crumbles and cook for a few

minutes. Add the wine and cook over high heat until it has almost evaporated.

Add the broth and cook over high heat until it reduces by at least half.

 

Add the tomatoes, sage, and rosemary, if deired, and cook for a few more

minutes. Slowly stir in the heated soy milk, then reduce the heat and simmer,

uncovered, for about 2 hours. Add salt and pepper to taste.

 

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 327 Calories; 27g Fat (72.9% calories

from fat); 3g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 64mg

Sodium. Exchanges: 3 1/2 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0