Nanna’s Bolognese Sauce (Casarecce Bolognese) Recipe
This recipe is rated 5.0 out of 5.
Nanna says meat isn’t the key to a perfect Bolognese — patience is. Let it simmer for an hour, and you’ll see why this plant-based Bolognese is just as rich and hearty as the original. Toss with casarecce pasta for Nanna’s favourite combo!
You will need
Serves 6-8
- 1 carrot
- 2 celery stalks
- 1 brown onion
- 1/4 cup olive oil (or as needed)
- 1-2 tablespoon Italian herbs
- 2-3 fresh basil leaves
- 2-3 bay leaves, dried or fresh
- 340g vegan mince or burger patties (we used Beyond Meat)
- 125ml red wine
- 700g passata (we used Mutti)
- 400g diced tomatoes
- Salt pepper, and extra herbs, to taste
- 2 packets casarecce (or pasta of choice)
Recipe: Nanna Mirella
Photography: Rainbow Nourishments
Directions
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Step 1
Finely dice the carrot, celery, and onion to make a sofrito. Add to a large saucepan with olive oil over medium heat. Season with Italian herbs, salt, pepper, basil, and bay leaves.
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Step 2
Cook until softened and fragrant. Add vegan mince, break it up with a wooden spoon, and cook until browned. Pour in the red wine and cook until fully evaporated.
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Step 3
Add passata. Fill the bottle about 3/4 full of water, swish to get all the sauce, and add to the pan. Stir in the diced tomatoes.
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Step 4
Taste and adjust seasoning. Once it starts bubbling, simmer on medium heat for 1 hour, stirring occasionally with the lid partially on. This will stop the vegan meat from absorbing all the liquid.
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Step 5
In the final 15 minutes, boil a large pot of salted water. Then, cook casarecce (or pasta of choice) according to packet instructions. Drain well.
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Step 6
Serve your pasta hot, topped with a generous ladle of sauce.
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Recipe: Nanna Mirella
Photography: Rainbow Nourishments
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