Hearty Soya Mince Bolognese

1. 1
   prep · ~10 min

   Rehydrate the soya granules.

   1.Bring 500 ml water to a boil in a kettle.

   2.Place soya granules in a large bowl and pour the boiling water over them.

   3.Let soak for 10 minutes until soft and expanded.

   4.Drain in a fine-mesh strainer, pressing gently to remove excess water. Set aside.

   TIPSqueeze out as much water as possible — drier granules soak up more sauce flavor.
2. 2
   saute · ~9 min

   Build the aromatic base.

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

   2.Add chopped onion and cook until soft and translucent (4-5 min).

   3.Add minced garlic, grated carrot, and chopped celery. Cook until softened (3-4 min).

   4.Stir in tomato paste and cook for 1 minute to deepen the color.
3. 3
   saute · ~7 min

   Brown the soya mince.

   1.Add the drained soya granules to the skillet.

   2.Cook, stirring frequently, until the granules start to brown lightly (5-7 min).

   3.Pour in the red wine and let it bubble until mostly evaporated (1 min).

   TIPGetting a slight sear on the soya adds a deep, meaty flavor — don't skip this step.
4. 4
   simmer · ~15 min

   Simmer the sauce.

   1.Pour in the fresh tomato puree and stir to combine.

   2.Add dried oregano, dried basil, salt, and black pepper.

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

   4.Cook uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens.

   TIPThe sauce should be thick and rich. If it looks dry, add a splash of water.
5. 5
   assemble

   Finish and serve.

   Taste and adjust salt and pepper if needed. Ladle the hot Bolognese over cooked spaghetti or your favorite pasta. Scatter fresh basil on top and serve immediately.

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