Vegan “Beef” Bolognese Sauce
- 2 pounds Eco-Cuisine Ground-Beef-Style Quick Mix
- 12-1/2 cups water
- 3 #10 cans diced tomatoes (unseasoned) or if diced tomatoes in sauce is thicker use following:
- 2 # 10 cans of diced tomatoes in dense sauce (thick) +
- 8 cups water
- 1 cup tomato paste
- ½ cup vegetable oil, preferably pure olive oil
- 5 cups diced white or yellow onion
- 3 Tablespoons minced garlic
- 1 cup dry white wine (optional to use water if no white wine in house)
- ¼ cup dry Italian Seasoning
- 4 bay leaves
- ¼ cup fresh Basil, chopped
- ½ cup flat parsley, chopped
- ½ cup Eco-Cuisine Vegan Beef-Style Broth Powder
- 1 teaspoon black pepper to taste
Note: for a meatier sauce add about 4 additional ounces of Gr. Beef Style Quick Mix
- Heat oil in medium stock pot, add onions, garlic and dry herbs and cook until soft (about 5-8 minutes). Add wine and stir well; cook 1-2 minutes to allow some alcohol to cook off. Add all remaining ingredients and stir well.
- Bring to a simmer, lower heat and slowly simmer for 1 ½ hours; stirring every 10 minutes; do not allow to stick and scorch. After this time, check a piece of Eco-Cuisine beef crumble in sauce to ensure that it is soft and fully rehydrated. If sauce becomes too thick, a small amount of water may be added; but this should be a very rich and meaty sauce.
- After cooking, add fresh herbs, and adjust seasoning with salt and black pepper (this would be an excellent time to add ½ cup of high quality extra-virgin olive oil) and based on the “large yield”.
Toss al dente ziti with sauce and cook for 1 minute; top with vegan parmesan. This sauce may be easily modified by adding 2 containers of Minors’ Cajun Creole or Caribbean sauce in the place of one of the cans of diced tomato to create a Cajun Creole or Jamaican Bolognese. This sauce or one of the variations could be cooked for an additional ½ hour or until very thick and then used as a filling for Jamaican Manicotti or Creole Scalloped potatoes. Replace basil with cilantro and chili and cumin for Italian seasoning and create a South of The Boarder Bolognese; cook thicker and make taco fillings, layer with corn tortillas, vegan Jack and canned green chilies to make green chili “Beef” Creole Burritos with Chimichurri.