Tuesday, November 16, 2010

Weeknight Vegan Bolognese - Ina Garten

Weeknight Vegan Bolognese - Barefoot Contessa "How Easy is That" cookbook: Ina Garten (with soy beef strips)

2 T. olive oil
1 pkg. seasoned soy Beef strips (cut in little pieces) - (replaces meat)
4 t. minced garlic
1 T. dried oregano
1/4 t. crushed red pepper flakes
1 1/4 c. dry red wine, divided
1 28 oz. can crushed tomatoes
2 T. tomato paste
salt & pepper
3/4 lb. dried pasta (small shells or orecchiette)
1/4 t. ground nutmeg
1/4 c. chopped basil leaves
1/4 c. soy creamer (replaces heavy cream)
1/2 c. soy parmesan cheese

Cut up soy beef strips into little pieces. Give a little saute in butter or oil approx. 5 min.
Add a bit more oil and add garlic, oregano, and red pepper flakes and cook for 1 min.
Pour 1 cup of wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 T. salt and 1 1/2 t. pepper, stir. Bring to a boil, lower the heat and simmer for 10 min.
Meanwhile, cook pasta per box directions. While pasta cooks, add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8-10 min, stirring occasionally until thickened.
Serve over pasta with a sprinkling of soy parm. cheese.

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