Usually, I would love to eat the simple Napoli variation that you can spice up with some extra flavours like garlic. However, sometimes I like to go back to the classic Bolognese version. Since I was a young boy it was always my favourite dish and I would always order the same Bolognese when at restaurants despite my parents suggesting to order something different! hehe
Today I am substituting the beef mince with some vegan variation which has a smoked aroma to it and can still add some texture to the sauce.
So, let's get started. First I gathered the ingredients together.
The next step is to chop the mushrooms finely and put them in the pan. Next, very finely cut some carrots very finely - super thin and put them into the pan. I used roughly half a carrot. The next step is to cut some onions and also put them in the pan. I used a red onion here as I didn't have a white one. I would recommend using a white one really.
Next, I added some olive oil and turned on the heat. Here I added the vegan mince replacement and added some pre-packaged bolognese spices that I have. You can also use your own if you have them individually.
In the meantime, I brought a large pot of water to boil. This will be ready for the fusilli. Here you can use any type of pasta that you like. Depending on my mood I like to mix it up with spaghetti or fusilli like today. In the pasta goes! I've chosen a gluten-free variant today as it is much lighter and has a different taste from wheat.
Once it has all been lightly fried I add the tin of plum tomatoes. Usually, I would use chopped ones, but I didn't have any, so plumb ones will have to do. I then added 200ml of water and stirred and broke down the plumb tomatoes.
Once it all simmers together nicely, I add the tomato puree to make it more tomato flavour and thicken the sauce a little. I added a little more water too. For further flavouring, I added some vegeta spices. Just a good sprinkling will do.
Next, to sweeten it up a bit, I add a tablespoon of brown sugar followed by a clove of garlic. The garlic is peeled and crushed before adding to the sauce. The aroma is starting to work its magic now. I leave it simmering for another 10 minutes. If I am feeling really naughty, I would add a drop of red wine in here. I manage to control myself this time though.
All the while the fusilli is ready. I add some olive oil to it so that it is not so sticky and I mix it around a bit and let it dry and cool down.
Once I'm happy that the sauce is full of flavour and tastes good, I decided to plate it up. I am thinking to myself why Gordon didn't include any plating up tips in his tips video.
After eating, I clean up the kitchen. A clean kitchen is a happy kitchen. Or so my wife says.
Luckily, I always make a big enough portion for at least two meals. The remainder I put all together in a pot and once it is cooled down, it goes in the fridge.
The next day, I add them both together in the pan and fry lightly with some added pepper. Once it is piping hot, plate up and leave for a few minutes to cool down. It is delicious!
Full ingredients list:
Thanks for reading.
All photos are my own.
