Herbed Ragu Bolognese

Even though I never got to cook with my Italian Grandmother, through the wonders of genetics, I was lucky enough to inherit her flair for cooking. My guess is that she’d be surprised by my take on traditional Italian dishes and my hope is that she’d be intrigued. 

Herbed Ragu Bolognese
By Allison Rivers

Serves 4

Ingredients
Brazil Nut Cream
1/4 cup raw Brazil nuts, soaked in water for 4 hours or more.
2/3 cup water

Ragu Bolognese
1/2 teaspoon olive oil
1/2 cup diced onion
2 tablespoons diced celery
2 tablespoons diced carrot
8 ounces tempeh, crumbled
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried fennel seeds
2 bay leaves
1/2 cup dry white wine
1/2 cup Brazil nut cream (see recipe above)
pinch ground nutmeg
1 28-ounce can fire-roasted crushed tomatoes
3/4 teaspoon salt
1/4 cup minced fresh Italian parsley
4 cups pasta, cooked

Directions
1. Brazil nut cream: In a blender, process Brazil nuts and until smooth. Strain through cheesecloth for a smooth cream. Set aside.

2. Bolognese: In a large, deep sauté pan over medium heat, add olive oil, onion, celery, carrot, and tempeh. Sauté for 4 minutes. Stir in garlic, basil, oregano, rosemary, fennel, and bay leaves. Cook for 2 minutes. Add wine and simmer for 3 minutes, until the alcohol has evaporated. Add Brazil nut cream and nutmeg, and simmer for 3 minutes, until cream thickens. Reduce heat to low. Stir in tomatoes and cover loosely. Simmer for 45 minutes. Add salt and cook for another 15 minutes. Remove bay leaves and serve over cooked pasta garnished with fresh parsley.

© Recipe by Allison Rivers, MSW Coach, award-winning vegan chef, author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.

Photo credit: Hannah Kaminsky