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
4
servings10
minutes20
minutesIngredients
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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