Time required: 40 min | Serves: 3-4pax
A classic Italian dish that loved by almost everyone in the household. Is the comfort meal that could be whipped up easily. This recipe is made from scratch as I personally feels that canned bolognese sauce is too flavourful to my likings. If you want a lighter version, yet delicious and does not compromise on the nutrient, this is your kind of recipe!
INGREDIENTS
1 large yellow onion, chopped
5 cloves garlic, chopped
4 medium tomatoes, halved
4 stalks basil leaves
½ cup carrots, chopped
1 stalk celery, chopped
200 g soybean tempeh, chopped
1 tbsp tomato paste
1 tbsp sugar
1 tsp salt
⅛ tsp black pepper
1 tbsp olive oil
100 g spaghetti
HOW TO MAKE SPAGHETTI BOLOGNESE
1. Heat oven at 200°C. Add chopped garlic and onion in a bowl. Mix in 1 tbsp olive oil and stir well. Pour this mixture onto a baking sheet laid with parchment paper. Spread the mixture flat on the baking sheet.
2. Score a cross on the back of each halved tomato. Lay them skin side up on the garlic-onion mixture. Put in oven and bake for 10 minutes. Then add in leaves from 3 stalks of basil and bake for another 5 minutes.
3. Remove the baked tomatoes from the oven. Leave it to cool completely then peel off the skin of the tomato. Pour the baked tomato, onion, garlic and basil into a big bowl. With an immersion blender, blend this mixture. You can either blend it chunky or completely pureed.
4. In a pan, add the blended mixture and tomato paste. Mix them well. Then add in chopped carrots, celery and tempeh. Let it simmer and thickens to your desired consistency.
5. While bolognese sauce is simmering, boil pasta according to package.
6. Once bolognese sauce reach desired consistency, add sugar, salt, and black pepper.
Tip: Adjust the sugar accordingly as some tomatoes and tomato paste are more sour than others. Add more sugar if it is too sour.
7. You can either add all the pasta into the pot of sauce at this point and give it a mix or you can dish the Bolognese sauce onto your pasta only when serving. Garnish with leftover basil leaves.
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