Day 9 - Spaghetti bolognese

Today (actually yesterday, since I made the sauce last night) I put to use the minced soy I got stocked in my fridge. To say I was pleased with the result was an understatement. Actually, it was almost like the real deal!

SPAGHETTI BOLOGNESE with peas & carrots
serves: 3-4

bolognese sauce:
1 spoon olive oil
1 large onion
4 cloves garlic
1 can tomatoes (cca. 400 g)
cca. 200 g minced soy for bolognese sauce
1 large carrot, sliced
1 cup fresh or frozen peas
1 teaspoon flour
water
salt & pepper
ginger, celery, red paprika, chili & other spices to taste

Take a large iron-cast sauce pan. Heat the olive oil and when hot, add onions. Fry for a few minutes until the onion turn a bit soft. Add garlic, fry for a minute, then add a bit of water and sautee for about 5 minutes or until the veggies turn really soft and light brown. Remove from heat and blend into a thick sauce.

Add back to pan, add tomatoe sauce, mix well and cook for about 15 - 20 minutes, until the water slightly evaporates and the whole sauce thickens.

In a cup, mix flour with a bit of water so as to create a thick paste. Reduce with water (at least 1 dcl). Pour into the tomatoes, mix, add carrots and cook for about 10 minutes.

In another pan, heat a spoon of oil and then add the minced soy, stirring and frying for about 2-3 minutes. Remove from heat and add the soy to the tomatoe sauce. Add peas, season to taste, mix well and cook another 10 - 15 minutes.

You can now serve the sauce with spaghetti or gnocchi, refrigerate it overnight for lunch or store it in freezer for later use.