Vegetarian Bolognese

Ingredients

• 10 g dried porcini mushrooms
• 2 cloves garlic
• 1 Red Onion
• 2 tbsp olive oil
• 1 tsp tomato paste
• 150 g soy mince
• 400 g passata
• 400 g diced tomatoes (canned)
• Salt
• Pepper
• 400 g gluten‑free pasta (e.g., Mezze Maniche Rigate)
• 50 g Parmesan (32% fat in the tub)

Instructions

1. 1.

   Soak porcini mushrooms for about 5 minutes in warm water; then drain, let them dry and roughly chop. Meanwhile peel and finely dice garlic and onion. Combine everything in a pot with olive oil over medium heat and sauté for 3–4 minutes.

2. 2.

   Add tomato paste and soy mince and cook together for 3 minutes. Add passata and diced tomatoes and simmer on low heat for about 20 minutes, seasoning with salt and pepper as you go.

3. 3.

   Meanwhile cook pasta according to package instructions in boiling salted water for about 9 minutes. Grate cheese beside it. Drain pasta, let it dry slightly and mix with the sauce. Serve vegetarian bolognese on plates and sprinkle with cheese.