A vegan version of the traditional bolognese meat-based sauce, this is a family favourite.

Served with salad and crusty bread on the side, this is a perfect easy-to-make comfort food any night of the week.

Using my ThermoMix to make this dish allows me to save so much time (eg, no more prep work to mince garlic by hand and no more standing in front of the stove sautéing the ground round in a skillet) — the ThermoMix takes care of the mincing, sautéing, stirring, and cooking for me so that I can prepare a salad and even sneak in prepping the kids’ lunches for the next day while dinner is prepared.

ThermoMix functions used in this recipe:
-Weighing
-Blending
-Chopping/Mincing
-Cooking with heat precision

Bon Appetit!

Ingredients

Pasta of your choice (QTY depends on how many you are serving)

1 onion (halved)
2 cloves garlic (peeled)

30 g olive oil

340 g Yves Veggie Cuisine Ground Round (or other soy/protein substitute)
1.5 teaspoons vegetable bouillon powder (I recommend Harvest Sun Organic Bouillon Powder [Vegetable])
6 basil leaves (if available)
Pinch of dried basil
Pinch of salt & pepper (I highly recommend Himalayan Pink Salt if available)

250 g Tomato Sauce

450 g diced tomatoes (I recommend Muir Glen Organic Fire Roasted Diced Tomatoes [796 ml] I used approx. half the can]
1 teaspoon balsamic vinegar
1 teaspoon cane sugar
150 g water

Parmesan Cheese (I recommend Earth Island(R) Parmesan Style Grated Cheese Alternative)

Instructions – Sauce

You can cook your pasta in the TM bowl (once sauce is finished), but I prefer to multi-task and cook the pasta on the stove, while I’m preparing the sauce. See instructions below should you prefer to use your TM for both!

1/Put onion and garlic in TM bowl. Chop for 8 sec/Speed 8
Using spatula, scrape down sides of the bowl.

2/Add olive oil. Saute 3 mins/120C/Speed 1

3/Add Ground Round, vegetable bouillon powder, basil (dried and fresh if available), salt & pepper.
Cook 10 mins/100C/Speed 2 (Reverse)
Note: Sit Simmering Basket on lid (instead of Measuring Cup) to stop splatter

4/Add tomato sauce (I recommend using strained or pureed tomatoes with no additives]
Cook 5 mins/100C/Speed 2 (Reverse) with Simmering Basket on lid (same as above)

5/Add diced tomatoes, balsamic vinegar, sugar, white wine (optional) and water.
Cook 20 mins/100C/Speed 1 (Reverse)

Instructions- Pasta (Optional)

1/Place water in TM bowl and bring to a boil.
12 mins/100C/Speed 1

2/Add salt (optional) and dried spaghetti through hole in TM bowl lid.
Cook 15 mins/100C/Speed 1 (Reverse) or until al dente.

Table-ready suggestion:
Top pasta with sauce and sprinkle parmesan cheese over sauce for a more decadent taste.

We also have a great vegan parmesan recipe listed in the first part of our Savoury Lemon Alfredo Sauce recipe if you are interested in trying something new.

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.

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