Saturday, August 20, 2016
Italian Night - Best Bolognese
B.'s Best Bolognese
1/4 cup Olive Oil
3 Tablespoons salted butter
1-1/2 cup carrots, cut into small pieces with a food processor
1 stalk celery cut into pieces
1 Walla Walla sweet onion, chopped
1 Tablespoon minced garlic
2 pounds veggie "beef" crumbles
1 cup dry white wine
2 teaspoons fresh thyme leaves, minced
2 teaspoons fresh oregano, minced
several grinds of fresh cracked pepper
dash or two of salt
1/4 teaspoon mild hot sauce: I use
1 can (6 Ounce) Tomato Paste
2 Tablespoons Worcestershire sauce
2 cans (28 Ounce) Whole Tomatoes
1 cup unsweetened almond milk
Heat oil and butter until butter is melted.. Add carrots, celery onion, and garlic and saute for 5 minutes, stirring often. Remove and set aside.
Saute your thawed veggie crumbles on high for a couple of minutes with a little water, to where you have a few crispy pieces. You want a few teaspoons of juice and the cooked-on bits to deglaze the pan with the wine.
Add dry white wine, and using a wooden spoon scrape up all the brown bits stuck to the pan, pushing the protein around to incorporate it. When you are done (about two minutes) the wine wine will evaporate (you want flavor, not liquid).
Add the sauted veggies and remaining ingredients and bring to the barest of boils, then lower the heat to the lowest setting and let it simmer slowly, half covered for 3-4 hours. Add an additional half cup milk, beef broth or water, if it starts to dry out too much. The final sauce, should be thick, more "beef" than tomatoes.
Serve with grated vegan parmesan "cheese".