Vegan Spaghetti Bolognese (with ragù)

Serves : 4 people

Preparation : 20 minutes

Cooking : 1 hour

Ingredients

For the tomato sofrito
4.6 oz of double-concentrated tomato paste either a tube, or three times that amount of tomato sauce
2 branches of celery
1 onion
1 tbsp of Miso

For the final stew
2 ¾ fl oz of balsamic vinegar
2.1 cup of water If you use tomato sauce instead of double concentrate, you can reduce the amount to 10 cl
1 teaspoon of paprika
1 teaspoon of herbs thyme, rosemary, oregano—whatever you like and whatever you have on hand!
2 leaves of bay leaf

Instructions

Preparing the vegetable mince

Remove the leaves and the core from the cauliflower. Separate the florets, brush them clean, then rinse and set them aside in a bowl.
Trim the dirty stems off the mushrooms. Brush them lightly and rinse them quickly. Set them aside in the salad bowl.
Chop the cauliflower, mushrooms, and hazelnuts.
My tip: Don’t try to chop everything all at once. Place some of the ingredients in the food processor bowl—without filling it to the brim or packing them down—and don’t chop for too long. This way, your vegetable mixture will retain a chunky texture with small pieces rather than turning into a “paste,” which, in my humble opinion, is less appetizing. In the attached photo, I had already overfilled it!
Once all the ingredients are chopped in the mixing bowl, add the oil, season with salt, and mix well.
Spread the mixture evenly in a baking dish.
Bake in the oven at 200°C for 30 minutes.
Halfway through baking, remove the dish from the oven and stir again.

Making the tomato sauce

Rinse and trim the celery stalk. Peel the onion and remove the core, if present. Finely
chop.
In a sauté pan or Dutch oven, sauté the onion and celery with the miso in a little oil for two minutes.
Add the tomato paste and miso, and cook for another two minutes, then deglaze with the balsamic vinegar.
Next, add the vegetable mince and the water.
Season with salt and pepper, then add the paprika, herbs, and bay leaf.
Stir a few times, then cover and simmer for 20 minutes.

Notes

Serve this sauce with spaghetti, tagliatelle, or mafalde—cooked al dente, of course!