It's a bit involved, but I think it's worth it. You also end up with a lot of sauce that can be frozen.
I don't think that it tastes like meaty Bolognaise sauce - but it hits the same spot.
Sauce for 800-900g pasta (dry weight). I really suggest a hearty pasta shape, preferably fresh.
2-3 tbsp butter, or oil if vegan
120 g (lightly) toasted walnuts soaked and washed, then chopped quite finely
2 medium carrots, very finely chopped (250g)
1 medium onion, finely diced (150g)
5 celery stalks, finely diced (100g sans leaves)
50g tomato passata
700g mushrooms, finely chopped (portabella, button, champignon - all are the same)
2/3 cup dry wine, not acidic
6 tomatoes, crushed (fresh or canned, I don't bother with peeling)
apx 1.5 cups milk (or a vegan milk sub of your choice)
5 garlic cloves, minced
7 bay leaves
apx 10 sage leaves, finely chopped
1 tsp oregano
chili to taste
5 tsp nutritional yeast (it's a must here, IMO it's a really useful ingredient, even in non-vegan/vegetarian cooking)
Salt to taste
A handful of chopped basil (25g)
A handful of chopped parsley (25g)
Plenty of pepper
A generous grating of nutmeg
Parmesan for serving
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- Soak the walnuts in water and wash well.
- Cook the carrot in the butter and a bit of water until starting to soften.
- Add the onion and cook for 7 minutes or so.
- Add the celery and cook until the vegetables are all quite soft, but not yet browned.
- Add the tomato passata and cook until slightly dried out.
- Add the mushrooms and cook until their liquid is evaporated and they are getting some color.
- Add wine and cook until all of the alcohol is evaporated.
- Add milk, crushed tomatoes, garlic, bay leaves, sage, oregano, chili, yeast, salt.
- Cover and cook for 30 minutes or so.
- Taste and adjust.
- Remove from heat.
- Add herbs, pepper and nutmeg.
- Cook pasta, mix well with an appropriate amount of sauce.
- Serve with Parmesan cheese.
