Recipes Main meals Nanna’s Bolognese Sauce (Casarecce Bolognese)

Nanna’s Bolognese Sauce (Casarecce Bolognese) Recipe

Name: Nanna’s Bolognese Sauce (Casarecce Bolognese)
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 6-8
Ingredients: 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)

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

The Nanna Diaries

Main meals

Sauces & dips

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

The Nanna Diaries

Main meals

Sauces & dips

A big serving plate of Nanna's Bolognese served over casarecce pasta.

A plate of pasta topped with chunky Nanna’s plant-based Bolognese sauce, garnished with grated vegan cheese and chopped parsley.

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

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Directions

15 mins to prep

60 mins to cook

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.
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.
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.
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.
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.
Step 6

Serve your pasta hot, topped with a generous ladle of sauce.