Free Recipe Meatless, Tomato-Less Bolognaise Sauce
Recipe Type: Free Recipes
Recipe Preparation: simmer
Cooking Ingredients for Meatless, Tomato-Less Bolognaise Sauce Recipe
1 c Canned black beans with
-liquid, about
5 oz (1/3 of a 15 oz can) sliced
-red beets with liquid,
-about
1 pk (10-oz) frozen brussels
-sprouts, thawed
2 lg Pieces pickled red peppers,
-rinsed thoroughly
2 Cloves garlic, crushed (up
-to 3)
1 c White wine, about
Water/veggie stock as needed
Oregano, basil, sage, pepper
-& salt
1 tb Sugar, if needed, up to
Meatless, Tomato-Less Bolognaise Sauce Preparation
While throwing together a quick topping for spaghetti using up all the leftovers I had in the house, I accidentally stumbled upon this recipe. For all the world it has the consistency, color, and IMHO the flavor (or, enough of it for me) of a bolognaise sauce, except without using any meat or tomatoes. It turned out so well, in fact, that I thought I”d post it. (All measurements are on the rough side, since I wasn”t really measuring as I went along.) Here goes: Place first 4 ingredients into a food processor and process until completely pureed, adding wine as necessary up to 1 cup to achieve a fairly smooth consistency. Sauce should be *slightly* lumpy, as though it had pieces of ground beef in it. Transfer mixture to a saucepot, add crushed garlic, spices, and enough water/veggie stock to thin to a sauce-like consistency. Simmer approx. 10 minutes & taste for seasoning. If you find a slightly bitter or acidic taste, add up to 1 tablespoon sugar to counteract it. Simmer approx. 5 minutes more. Serve hot over pasta. Posted to fatfree digest V97 #022 by CIANO LINDA <E1FQC@qcvaxa.acc.qc.edu> on Mar 10, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Meatless, Tomato-Less Bolognaise Sauce?
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