Bolognese with Veggie Mince (Advanced)

Zutaten

• ✓400 g Veggie mince
• ✓2 tbsp Olive oil
• ✓1 large Onion, finely diced
• ✓2 Carrots, finely diced
• ✓2 Celery stalks, finely diced
• ✓2 Garlic cloves, finely chopped
• ✓150 ml Red wine (optional)
• ✓800 g Chopped tomatoes (can)
• ✓200 ml Vegetable broth
• ✓2 Bay leaves
• ✓1 Rosemary sprig
• ✓1 Thyme sprig
• ✓to taste Salt
• ✓to taste Black pepper
• ✓1 pinch Sugar (optional)
• ✓ Freshly chopped parsley
• ✓ Parmesan (optional, for serving)

Zubereitung

1. 1

   Heat the olive oil in a large pot or Dutch oven. Sauté the onions, carrots, and celery over medium heat for about 10-15 minutes until the vegetables are translucent and tender.

2. 2

   Add the garlic and sauté for another 1-2 minutes until fragrant.

3. 3

   Add the veggie mince to the pot and brown it, breaking it up into crumbles until it's lightly colored.

4. 4

   Deglaze with red wine (if using) and let it reduce almost completely.

5. 5

   Add the chopped tomatoes, vegetable broth, bay leaves, rosemary, and thyme. Stir well.

6. 6

   Bring the sauce to a boil, then reduce the heat to a gentle simmer. Place the lid on at an angle.

7. 7

   Let it simmer for at least 1 hour, preferably 2-3 hours, over low heat. Stir occasionally and add a little more broth or water if the sauce becomes too thick.

8. 8

   At the end of the cooking time, remove the herb sprigs and bay leaves. Season with salt, pepper, and optional pinch of sugar to taste.

9. 9

   Serve the Bolognese hot, traditionally with tagliatelle or spaghetti, garnished with fresh parsley and optional Parmesan.