Ingredients

• Ingredients For the Bolognese sauce 250g tempeh 250g field mushrooms or any other is fine 1 stick celery finely chopped 1 medium carrot finely chopped 1 onion finely chopped 4 cloves garlic 20g tomato puree 200ml red wine 1 canned chopped tomatoes or 400g 300ml passata 100ml water Few sprigs rosemary and thyme finely chopped

Preparation

• Method Start to pulse the mushrooms as they need to be pureed. Remove and place into a bowl. Do the same to the tempeh, but this needs to be a bit chunkier. Place it in with the mushrooms. Add the mushroom and tempeh into the pan, turn the heat up to cook out the mushroom water. This will do two things: give a deep colour and intensify the flavours. Once the mushroom water has been cooked out and evaporated, transfer the mix out of the pan and drain in the colander. In the same large pan, add some olive oil. Add the finely chopped veggies and cook slowly, releasing all those beautiful aromas and flavours. Then in with the garlic and cook for a further 2-3mins. Add the finely chopped thyme and rosemary and continue to cook for a few minutes. Go in with the tomato puree, cook out slowly for 3 mins. Finely add the red wine and turn the heat up to deglaze the pan with all the caramelized sediment that’s on the bottom of the pan – this is where all the natural flavour is. Reduce to cook out the alcohol and add the tempeh and mushroom mixture back into the pan. Give the mix a good stir. Add the canned tomatoes, passata and water. Give it a good stir. Season with salt and pepper cook for 10 mins. Have a pan of boiling water ready to cook the pasta. Mix and emulsify the Bolognese sauce with the cooked pasta. Finish with a sprinkle of nutritional yeast. Serve and enjoy! Did you like this dish? Check out this lentil bolognese recipe too.