Monday, April 6, 2009
One of the more popular types of tomato-based sauces, traditional bolognese is hearty and meaty. But you can still have a hearty pasta dish, minus the meat! As with all of the "traditional" dishes I'll be posting for the next few days, I've added a more personal twist to each- my bolognese just has a few tablespoons of soy milk instead of adding a cup of regular milk or cream, some added rosemary because I love an herb-y, earthy flavor, and this recipe is a quick-version of a slow-cooking tomato sauce. By all means, you can keep this sauce brewing for a few extra hours, but the scent of simmering tomatoes and herbs is just too much for me to handle :)
* 2 tbsp. extra virgin olive oil
* 1 small onion, diced
* 3 cloves garlic, halved
* 1 tbsp. dried basil
* 1/2 package of soy veggie ground
* 1 tsp. rosemary leaves
* 1 28 oz. can crushed tomatoes
* 2 tbsp. soy milk
* a pinch of crushed red pepper
* salt & pepper to taste
* 1 package whole grain rigatoni
1) In a large skillet, heat olive oil over medium heat. Add onions and garlic, and cook for about 8 minutes, or until browned. Add the veggie ground to the pan; cook the veggie crumbles until browned and slightly crisp, stirring occasionally.
2) Add the crushed tomatoes, soy milk, basil, rosemary, red pepper, and salt & pepper to the pan; stir. Allow sauce to bubble before reducing heat to a simmer. Cook for 30 minutes, stirring occasionally.
3) Meanwhile, while sauce is cooking, bring a large pot of water to a boil. Add the rigatoni, and cook for about 10 to 12 minutes, or until pasta is al dente. Drain the pasta.
4) Add the rigatoni to the sauce; toss to coat. Sprinkle with veggie parmesan cheese. Serves 4 to 5 people.