This is one of our favourite recipes. In this recipe, tempeh and two types of mushrooms mimic the texture of ground meat while adding plenty of savoury depth. Simmering the cheese rind with the sauce infuses the sauce with full-bodied flavour and salty tang. This version of bolognaise delivers classic satisfaction for less than half the sodium and calories. We use our Nature’s Step Preservative Free Shiraz for the sauce and the rest served on the side with the meal.
Remember, we always use spray-free or organic products for our meals where possible.
This recipe comes from the talented chefs at Cooking Light.
2 teaspoons fennel seeds
1 teaspoon crushed red pepper
2 bay leaves
1 ounce dried porcini mushrooms (we use a small handful)
1 1/2 cups warm water
3 cups fresh shiitake mushrooms
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
2 tablespoons extra-virgin olive oil
1 (8-oz.) pkg. tempeh, crumbled (approx 200gms)
1 1/4 teaspoons kosher salt (we use pink Himalayan salt)
1/2 teaspoon black pepper
5 garlic cloves, minced
1 (28-oz.) can whole peeled tomatoes
1 cup whole milk
1/2 cup dry red wine (we use the Nature’s Step Preservative Free Shiraz)
1 (2-in.) Parmigiano-Reggiano cheese rind
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 teaspoon granulated sugar
2 oz. cup Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1 packet uncooked wholemeal spaghetti
1 tablespoon unsalted butter
Fresh basil leaves (optional)
How to Make It
Toast fennel seeds, red pepper, and bay leaves in a skillet over medium for 2 minutes, stirring often, until fragrant. Cool 10 minutes. Transfer to a spice mill (or mortar and pestle); finely grind. Set aside.
Place porcini mushrooms and 1 1/2 cups warm water in a bowl; let stand 15 minutes. Drain, reserving 1/2 cup soaking liquid. Finely chop mushrooms; set aside.
Pulse shiitake mushrooms, onion, carrots, and celery in a food processor until finely chopped, 10 to 12 times.
Heat oil in a large Dutch oven over medium. Add tempeh; cook 5 minutes or until golden. Add shiitake mixture, salt, and pepper; cook 10 minutes or until softened. Add garlic, ground spices, and chopped porcinis; cook 5 minutes or until mixed well.
Pulse tomatoes in a food processor until finely chopped, 8 to 10 times.
Stir chopped tomatoes, milk, wine, cheese rind, oregano, basil, sugar, and reserved 1/2 cup porcini soaking liquid into tempeh mixture in Dutch oven. Reduce heat to medium-low, and simmer, partially covered, stirring occasionally for about 1 hour. Remove cheese rind; stir in grated cheese.
Cook spaghetti per package directions. Toss with butter to coat; serve with Bolognese; garnish with fresh basil, if desired.