World's best bolognese
Ingredients you'll need
For the Soffritto Base:
- 2 carrots
- About 100g celery
- 1 onion
- 2 cloves garlic
- Oil for sautéing
For the Sauce:
- 2 tablespoons tomato paste
- 100ml red wine
- 85g fine soy chunks
- Vegetable broth (3 times the amount of soy chunks, about 255ml)
- 500ml sieved tomatoes (passata)
- 250ml water
- Salt, pepper, and Italian herbs to taste
For Serving:
- Your favorite pasta
Let's get cookin'
- Finely dice the carrots, celery, onion, and garlic.
- Heat oil in a large pot or deep pan over medium heat.
- Sauté the diced vegetables until nicely browned (this is crucial for flavor development).
- Add the tomato paste and let it roast for a few minutes - this caramelizes it and adds amazing depth of flavor.
- Deglaze the pan with red wine, adding it little by little as the chef taught, allowing each addition to reduce before adding more. Repeat 5x.
- Meanwhile, cook the soy chunks in vegetable broth (use 3 times the amount of liquid as soy chunks, about 255ml for 85g).
- Let the soy chunks absorb all the liquid completely.
- Add the cooked soy chunks to the pan with the vegetables.
- Add the sieved tomatoes and water.
- Season with salt, pepper, and Italian herbs to taste.
- Stir everything together well, cover the pot, and let it simmer on low heat for about 1 hour, stirring occasionally.
- For maximum flavor, let the Bolognese cool and refrigerate overnight - this allows the flavors to meld and deepen.
- The next day, reheat gently and serve with your favorite pasta.
Vegan bolognese with plant-based chef Sebastian Copien
Discover the secrets to making the best vegan Bolognese with this chef-approved recipe developed with plant-based chef Sebastian Copien! This authentic Italian vegan Bolognese features traditional techniques that build incredible depth of flavor - from properly browning your soffritto base to deglazing with red wine and slow-simmering for maximum richness.
What sets this plant-based Bolognese sauce apart is the attention to detail: roasting the tomato paste until caramelized, adding red wine gradually to build layers of flavor, and using soy chunks that absorb all the veggie broth for maximum protein and texture. The result is a rich vegan meat sauce that rivals any traditional recipe.
The secret weapon? Patience! This slow-simmered Bolognese gets even better when made a day ahead and refrigerated overnight, allowing all the flavors to meld together beautifully. Perfect for meal prep or special Sunday dinners, this Italian vegan recipe proves that plant-based cooking can be just as sophisticated and delicious as the original. This one's absolute fire! 🔥
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