Hearty Soya Chunk Bolognese

1. 1
   prep · ~10 min

   Rehydrate and prepare the soya chunks.

   1.Bring a medium pot of water to a rolling boil.

   2.Add the dry soya chunks and boil for 5 minutes until puffed and tender.

   3.Drain immediately and rinse under cold water to cool.

   4.Squeeze each chunk firmly to expel excess water, then roughly chop into a mince-like texture.

   TIPSqueeze out as much water as possible — dry chunks absorb sauce better, leading to a meatier bite.
2. 2
   saute · ~9 min

   Sauté the aromatics and vegetables.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add chopped onion, carrot, and celery. Cook until softened and translucent (6-8 min).

   3.Stir in minced garlic, dried oregano, dried basil, and chili flakes. Sauté until fragrant (1 min).

   TIPDon't rush the soffritto — the vegetables should be soft and sweet before adding garlic.
3. 3
   saute · ~6 min

   Brown the chopped soya mince.

   1.Add the chopped soya chunks to the skillet.

   2.Cook, stirring occasionally, until the soya is lightly browned and begins to crisp at the edges (5-7 min).

   TIPResist the urge to stir constantly — letting the soya sit undisturbed for a minute develops a deeper flavor.
4. 4
   simmer · ~20 min

   Build and simmer the Bolognese sauce.

   1.Pour in the crushed canned tomatoes and water. Stir well to combine.

   2.Add salt and freshly ground black pepper.

   3.Bring to a gentle simmer, then reduce heat to low.

   4.Pour in the milk and stir.

   5.Cover and let the sauce bubble gently for 15-20 minutes, stirring occasionally, until rich and thickened.

   TIPThe milk adds a subtle creaminess and balances the acidity of the tomatoes. Add it off the heat if the sauce is boiling vigorously to prevent curdling.
5. 5
   boil · ~10 min

   Cook the spaghetti until al dente.

   While the sauce simmers, bring a large pot of water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

   TIPAlways save a mug of starchy pasta water — it's liquid gold for loosening the sauce and helping it cling to the noodles.
6. 6
   assemble · ~2 min

   Toss the pasta with the soya Bolognese.

   1.Add the drained spaghetti directly into the skillet with the sauce.

   2.Toss vigorously, adding splashes of reserved pasta water as needed to create a glossy, cohesive sauce that coats every strand.

   TIPFinish cooking the pasta IN the sauce for the final minute — it absorbs more flavor.
7. 7
   serve

   Plate, garnish with parmesan and fresh basil, and serve immediately.

   Divide the pasta among bowls. Top generously with grated parmesan cheese and a scatter of torn fresh basil leaves. Finish with an extra crack of black pepper.

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