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Vegan Bolognese Sauce from Chef Riccardo Orfino

A meatless alternative to Bolognese sauce from the acclaimed Italian chef/partner of NYC's Osteria 57 and Alice.

"Meatless" and "Italian" are not words typically paired in the restaurants of New York City, but Chef Riccardo Orfino — formerly of Michelin-starred Il Lugo di Aimo & Nadia in Milan, Osteria della Pace at Eataly Downtown, and La Pecora Bianca — offers up this marvel among his menus that are entirely "senza carne" (meatless). Here, he gracefully shares a recipe with Appetito's readers, offering a meat-free alternative to a classic Bolognese sauce.

Vegan Bolognese

Vegan Bolognese

Recipe by Riccardo Orfino
0.0 from 0 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 1/2 cup 1/2 extra virgin olive oil

  • 1 medium 1 onion coarsely chopped

  • 2 2 garlic cloves

  • 2 2 celery stalk peeled and coarsely chopped

  • 2 2 carrots coarsely chopped

  • 1 pound 1 mixed mushrooms

  • 1 pound 1 pecans

  • 3 oz 3 dry Porcini

  • 32 oz 32 tomato sauce

  • 2 qt 2 vegetable stock

  • 1 glass 1 red wine (optional)

  • 1 oz 1 sage and rosemary, finely chopped

  • salt and pepper to taste

  • fresh parsley at the end

Directions

  • Cut the carrots, celery, garlic and onion very finely and sauté them until lightly golden.
  • Add the pecans and the dry porcini mushrooms, and sauté together until the mushrooms are tender.
  • Chopped the assorted mushrooms, and add them to the pot.
  • Add the tomato sauce, the glass of red wine (optional) and the vegetable stock.
  • Let the liquid simmer until the broth has dried up.
  • To finish, add sage and rosemary and stir into sauce.
  • Add fresh parsley to garnish.
  • Use this Vegan Bolognese Sauce on fresh tagliatelle or to assemble a vegetarian lasagna.
  • ENJOY!

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