Veggie 'Beef' Bolognese
Recipe modified from Wolfgang Puck
POSTED: 1:09 p.m. HST March 5, 2002
UPDATED: 5:13 p.m. HST March 5, 2002
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Ingredients:
2 tablespoons olive oil
1 package Yves veggie ground round
salt and freshly ground black pepper
1 medium white onion, (about 2 cups), trimmed and cut into small dice
2 medium carrots, (about 1 cup), trimmed, peeled, diced small
1 medium celery stalk, trimmed and cut into small dice
4 or 5 garlic cloves, cut into small dice
2 tablespoons tomato paste
1 cup dry white wine
2 pounds Roma tomatoes, peeled, seeded, and chopped fine
2 cups veggie chicken broth
Pinch or minced fresh oregano leaves
Pinch minced fresh thyme leaves
6 or 7 chopped fresh basil leaves
Pinch red pepper flakes, or to taste
2 pounds rigatoni, cooked al dente
Instructions:
- Thaw the Yves Ground Round and set aside until needed.
- In a large saute pan, heat 2 tablespoons of olive oil. Over medium heat, saute the onion, carrots and celery until they just start to color, 6 to 8 minutes. Do not brown.
- Add the garlic, stir in the tomato paste, and cook a few minutes longer.
- Deglaze the pan with the wine and cook, stirring occasionally, until almost all the liquid has evaporated.
- Add the tomatoes, cook for 2 or 3 minutes, then pour in the stock and Veggie Ground Round and season with the oregano, thyme, and a little salt and pepper.
- Cook until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more stock.
- Stir in the chopped basil and the red pepper flakes and adjust the seasoning, to taste. Serve over rigatoni.
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