A meaty bolognese sauce is as much a part of an Italian heritage as pizza or spaghetti. This version is a good introduction to tempeh for those who've never used it.
Recipe Ingredient Details:
1 large yellow onion, finely diced
1 stalk celery, finely diced
1 carrot, peeled and grated
4 cloves garlic, minced
2/3 tablespoon olive oil
3/4 teaspoon dried thyme
3/4 teaspoon ground fennel seed
1/2 teaspoon dried oregano
1/4 teaspoon salt (or to taste)
1 teaspoon fresh rosemary, minced (or 1/2 teaspoon, dried)
1 8-ounce package marinated tempeh, finely crumbled
3/4 cup dry red wine
1 28-ounce can organic tomato purée
1 teaspoon ground pepper
1/4 cup minced fresh basil (for garnish)
Freshly grated parmesan cheese
12 ounces fettucine
In large sauté pan or skillet, sauté onion, celery, carrot and garlic in olive oil until onion is soft and slightly browned.
Add thyme, fennel seed, oregano, salt and rosemary. Stir in crumbled tempeh, and sauté for 5 additional minutes.
Add wine and tomatoes; cover and simmer sauce for 20-30 minutes. Uncover and cook a few more minutes to thicken, adding pepper and fresh basil. Set aside and keep warm.
In large pot of salted boiling water, cook pasta until al dente. Drain and toss with sauce. Garnish with fresh parmesan.
Recipe Additional Notes:
Calories 427,Fat 11,Perfat 23,Cholesterol 4,Carbo 67,Protein 19,Fiber N/A,Sodium N/A
Thu, 2012-07-05 13:23