Spaghetti vegetarian Seitan Bolognese

Name: Spaghetti vegetarian Seitan Bolognese
Total time: 3600 s
Yield: 4-serving
Cuisine: American
Ingredients: 400 g Spaghetti , (14 oz); 120 g Seitan , thinly chopped (4 oz); 1 Carrot large , thinly chopped; 1 Onion , thinly chopped medium; 1 Celery Stalk of , thinly chopped; 250 g Tomato passata; 1 Bay leaf; Olive oil; Salt; Black Pepper

Danilo @cook_7828208

Milano, Italy

Vegetarian version of Spaghetti Alla Bolognese which is as good as the real thing.

Danilo @cook_7828208

Milano, Italy

Vegetarian version of Spaghetti Alla Bolognese which is as good as the real thing.

Saved

Ingredients

60 mins

4-serving

400 gSpaghetti , (14 oz)
120 gSeitan , thinly chopped (4 oz)
1Carrot large , thinly chopped
1Onion , thinly chopped medium
1Celery Stalk of , thinly chopped
250 gTomato passata
1Bay leaf
Olive oil
Salt
Black Pepper

Saved

Steps

60 mins

1

Put 1 tablespoon olive oil in a deep, preferably non-stick, skillet over medium heat. When the oil is hot add the carrot, celery and onion and cook stirring occasionally for a minute or two.
2

Add the seitan, bay leaf, some salt and pepper and cook for another 5 minutes.
3

Add the tomato passata and cook on low heat for 30 to 45 minutes. If the mixture become dry add a little vegetable stock (or water).
4

When the sauce is ready. Take out the bay leaf. Add a little olive oil, taste and adjust the seasoning.
5

Bring to a large pot of water to a boil and salt it. Add the spaghetti and cook until tender. Drain it, toss the pasta with the sauce and serve.