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Veggie
Bolognese Sauce - 1 medium onion
- 1 stalk
celery
- 1
medium carrot
-
1 shallot
- 2
tbsp (30 ml) olive oil
- 1 pkg "Yves" Veggie Ground
Round (12 oz) (.34 kg)
- 1/2 cup (120 ml) dry red wine
- 14 oz (420 ml) crushed
tomatoes
- 1/2
tsp (3 ml) salt
- 1/4 tsp (2 ml) pepper
- 1 tsp (5 ml) Italian
Seasoning
- 8
tagliatelle pasta "nests" (or any pasta for four)
Chop very finely the onion, celery,
carrot and shallot. Sauté in the olive oil over medium/low heat for
about 10 minutes or until softened.
Turn the heat to medium and add the veggie ground
round, mix well, then add the wine. Allow to simmer for about 5
minutes.
Add the crushed tomatoes and all the seasonings, cover
and simmer for 30 minutes.
Serve immediately with the
pasta.
Serves 4.
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