I recently found those lovely, huge colourful pasta tubes. I love trying out new shapes of pasta!
The only problem is that a lot of said shapes come in sizes that are, let’s face it, designed to hold Bolognese sauce – and a lot of it. Conchiglie, Cannelloni and now these tubes – they are fun, but bring a tear to a vegetarian’s eye!
Lucky then that I finally found a vegetarian Bolognese recipe that I like!
The idea came to me in a Thai restaurant of all places. Trying their delicious peanut sauce I had the idea – why not use peanuts as a ground meat replacement for Bolognese?
After a few tries I’m now sufficiently convinced I’m on to something here. So here’s the recipe:
Vegetarian Bolognese sauce with peanuts
1 food processor (don’t do it without! Really)
1 cup unsalted peanuts
1 red onion, peeled
1-2 stalks of celery
1-2 cloves garlic, chopped
1/2 red chili, chopped
Olive oil and/or butter
Salt, pepper, herbs (e.g. Thyme, rosemary, oregano), sugar to taste
Optional: Mushrooms, bell pepper, crushed tomatoes for the sauce
I’m doing all the chopping for this recipe in the food processor. This saves me time but mostly it’s quite easy to get the right size for bolognese in that manner. I’m going for a random spread of particles of 0,5mm length in average. Some of it can be finer – that’s not a problem, it’ll all end up making a delicious sauce. But I want the peanuts and carrots to feel like “proper” bolognese, so I’m looking for something in between “pulverized” and “chopped”.
Start out by pulsing the peanuts in the food processor. Put them into the dry pan and roast them until they begin to smell – careful they don’t burn! Put aside.
Next, pulse or chop the onion. Fry with garlic and chili in olive oil.
Pulse the carrots, celery and optional veggies and add them. Fry for a bit.
Add the peanuts, herbs, water or tomato sauce and a good dollop (2-3Tsp at least) of tomato concentrate paste. Boil for at least 5-10 minutes, ideally at least 30 minutes, adding water whenever necessary.
Serve on al dente pasta with parmesan cheese, butter and wine. I’d recommend a nice red one, maybe a Cabernet.
This will be submitted to Presto Pasta Nights hosted this week by Theresa at The Food Hunter’s Guide to Cuisine.
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