This is not a quick recipe, but require slow cooking, so if you are in a rush just look at the pictures :-).
There are several vegan Bolognese sauces around, mostly using soy or fake mince, and some with lentils, but I wanted to try one with cabbage, which is not a veggie I particularly like myself, but it is highly nutritious. It came out better that I hoped!
Half a cabbage
1 large carrot
2 sticks of celery with leaves
1 large onion
1 garlic clove
A few Italian parsley leaves
3 tbsp extra virgin olive oil
1 glass wine (white or red)
1-2 tbsp tomato puree
1 l vegetable stock
salt and pepper to taste
more extra virgin olive oil to serve
With a food processor finely chop the vegetables, then put in a pan with the olive oil and sauté for a few minutes. Then add the wine and stir well. Add the tomato puree, cover and cook slowly, stirring from time to time and adding the vegetable stock little by little. Simmer for one to two hours, the more the better, I think I went over two hours. I started in the afternoon but by the time I took the last photos it was dark, so the images are a bit blurry, sorry!
Taste and add salt and pepper to taste (I like it with quite a bit of black pepper!), then use to top your pasta, drizzling with more extra virgin olive oil. Enjoy! This can also be used to fill pies, or for a gluten free variation try it on polenta! Yummy!
Photos and recipes by Alessandra Zecchini ©