Bolognese Sauce

Bolognese Sauce

Cooks in: 20 mins
Serves: 5 portions
Difficulty: Easy


  • 250g Tempeh
  • 250g Field mushrooms or chestnuts mushrooms
  • 1 stick celery finely chopped
  • 1 medium carrot finely chopped
  • 1 onion finely chopped
  • 4 cloves garlic
  • 20g tomato puree
  • 200ml red wine
  • 1 canned chopped tomatoes or 400g
  • 300ml passata
  • 100ml water
  • Few sprigs rosemary and thyme finely chopped


Cooking instructions

  1. Start to pulse the mushrooms into a puree using a blender . Remove and place into a bowl.
  2. Do the same to the Tempeh, chop it up into smaller pieces first and then place them inside the blender and pulse them until the Tempeh is broken down into a mincemeat texture.
  3. Then add the mushroom and Tempeh into the pan, turn the heat up to cook out the mushroom water. This will do two things: give a deep colour and intensify the flavours.
  4. Once the mushroom water has been cooked out and evaporated, transfer the mix out the pan and drain in the colander.
  5. Then in the same large pan, add some olive oil. Then add the finely chopped veggies, cook slowly releasing all those beautiful aromas and flavours. Then add the garlic and cook for a further 2-3mins.
  6. Then add the finely chopped thyme and rosemary, continue to cook for a few minutes.
  7.  Then go in with the tomato puree, cook out slowly for 3 mins and then finely add the red wine and turn the heat up to deglaze the pan with all the caramelized sediment that's on the bottom of the pan, this is where all the natural flavour is.
  8. Reduce to cook out the alcohol and then add the Tempeh and mushroom mix back into the pan, give the mix a good stir.
  9. Then add the canned tomatoes, passata and water. Give a good stir.
  10. Season with salt and pepper and cook slowly for 20 mins.
  11. Have a pan of boiling water ready to cook the pasta.
  12. Then mix and emulsify the Bolognese sauce with the cooked pasta.
  13. Finished with a sprinkle of nutritional yeast.
  14. Serve and enjoy
Back to all recipes