Let's be honest, who doesn't love a home-made bolognese sauce? Our goal at Euphebe is to create the most delicious meals, retaining all of their comfort value and taste, but just make them...good for us! Here's what we did to Bolognese sauce - so good (spoken by a true Italian) that my 8-year old can't tell the difference.
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 celery stalk, chopped
1 large carrot, chopped
2 cups tempeh, crumbles
1.5 cups cremini mushrooms, quartered
Sea salt and black pepper, to taste
1.5 tsp nutmeg, to taste
2.25 cups crushed tomatoes
1.5 cups tomato sauce
1 cup cashew cream - (Optional if this is too heavy a lift - if not, soak 1 cup of cashews overnight. In the morning, drain the cashews and blend with 1/2 cup water, until smooth.)
1 cup white wine
2 bay leaves
- In a food processor fitted with a metal blade, pulse tempeh to a coarse meal or buy it from Trader Joes all good to crumble
- In a large saucepan, heat olive oil over medium heat. Add tempeh and cook, stirring often, until lightly browned, about 5 minutes.
- Add garlic, onion, carrots, celery, mushrooms, nutmeg, salt and pepper. Cover and cook, stirring often, 5 minutes. Stir in wine and bay leaves and cook, stirring often, about 5 minutes.
- Add crushed tomatoes, tomato sauce and cashew cream (optional) and simmer, uncovered for 40 minutes. Serve over spelt fusilli.