Grate Bolognese
No knives needed for this delicious bolognese recipe, all you need is a grater! This recipe is seriously tasty, and you don't have to go to GRATE lengths to make this at home.
Serves
Ingredients
For the sauce
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp plant-based tomato pesto<item-todo-done><item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>1 tsp Henderson's Relish<item-todo-done><item-todo-done>2 tsp gravy browning<item-todo-done><item-todo-done>100g tofu - smoked<item-todo-done><item-todo-done>200g chestnut mushrooms<item-todo-done><item-todo-done>1 clove garlic clove<item-todo-done><item-todo-done>400g Popla tomatoes<item-todo-done><item-todo-done>2 tomatoes medium<item-todo-done>
For the bolognese
<item-todo-done>250g rigatoni pasta<item-todo-done><item-todo-done> sugar to taste<item-todo-done><item-todo-done> tbsp olive oil to serve<item-todo-done><item-todo-done> tbsp Nooch<item-todo-done>
Before you start
High sided frying pan | Large stock pot | Kettle filled and boiled | Colander
Prepare the ingredients
- Coarsely grate the tofu and mushrooms, transfer to a bowl and rinse the grater
- Coarsely grate the tomatoes
- Finely grate the garlic clove
Prepare the sauce
- Warm the oil over medium high heat
- Add the tofu and mushrooms to the pan and stir for 5-6 minutes
- Add the garlic and stir for 1 minute
- Add the tomatoes and stir for 2 minutes
- Add the pesto and nutritional yeast and stir for 1 minute
- Add the polpa tomatoes, stir to combine, reduce the heat and simmer for 3-4 minutes
- Add the Henderson's Relish and gravy browning, stir to combine, taste and season with salt, pepper and sugar
- Reduce the heat to a very low simmer and leave the pan to one side to let the flavours develop
Prepare the pasta
- Cook the pasta in a large saucepan of boiling salted water according to the package instructions (approx 10-13 minutes)
Finish and serve
- Add a ladle of pasta water to the sauce and stir to loosen
- Finely shred the basil leaves.
- Drain the pasta with a colander, quickly transfer the pasta to the sauce and fold to combine.
- Spoon the pasta into bowls
- Season with a sprinkle of nooch, salt and pepper, drizzle over a little olive oil, garnish with basil leaves and serve immediately