fbpx

Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Vegan “Beef” Bolognese Sauce

Vegan “Beef” Bolognese Sauce

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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”.

Serving Suggestion

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.


Share