pasta -Spaghetti Bolognese

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* Exported from MasterCook *

 

Spaghetti Bolognese

 

Recipe By :Dana Jacobi

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Sauce

1 carrot -- cut in 1 " pieces

1 celery rib -- cut in 1 " pieces

1 small onion -- cut into 8 pieces

1 8 oz package soy tempeh

1 tablespoon margarine or olive oil

1 teaspoon salt

1/2 cup dry white wine

1/2 cup unsweetened soymilk

1 28 oz can whole tomatoes -- with their liquid

2 tablespoons tomato paste

1/8 teaspoon freshly ground nutmeg

freshly ground black pepper

* * * * *

12 ounces faro, spelt, or whole wheat pasta

soy Parmesan -- optional

 

To make the sauce, combine the carrot, celery, and onion pieces in a food

processor and pulse until they are chopped and slightly moist. On a cutting

board, finely chop the tempeh until it has the texture of ground meat.

 

Melt the margarine in a Dutch ove or heavy saucepan over medium-high heat. Add

the chopped vegetables and sprinkle with 1/4 teaspoon of the salt. Saute until

the vegetables soften, 3 to 4 minutes. Stir in the tempeh.

 

Pour in the white wine and boil until it has almost evaporated, 3 to 4 minutes,

stirring occasionally. Add the soymilk and boil until the mixture is soft and

moist, about 4 minutes, stirring occasionally.

 

Add the tomatoes, tomato paste, nutmeg, and remaining 3/4 teaspoon salt. Break

up the tomatoes with a wooden spoon and bring to a gentle boil. Cook the sauce

until it thickens, stirring every couple of minutes to help with the

evaporation. The sauce will seem wet until shortlyy before it is done, about 20

minutes. Use immediately or cool. The sauce will keep for up to three days,

covered and refrigerated.

 

Cook the pasta in salted water according to the package directions, and heat the

sauce, if it has been refrigerated. Drain the pasta and divide it among six

serving plates. Spoon the hot sauce over each portion and serve. If desired,

pass soy Parmesan at the table.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 57 Calories; trace Fat (8.9% calories

from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

421mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat.

 

NOTES : Butter and cream are used generously in northern Italy. Happily for

vegans, this version of the classic meat-and-tomato ragu gives you true Italian

flavor. This sauce improves with age, so cook it ahead when you can, and freeze

it.

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