FatFree Home
FatFree Recipe Archive
More sauces recipes from FatFree

no-tomato-bolognaise-sauce recipe

Date: Mon, 10 Mar 1997 16:14:23 +0200 (IST)
From: CIANO LINDA (E1FQC@qcvaxa.acc.qc.edu)

While throwing together a quick topping for spaghetti using up all the 
"leftovers" I had in the house, I accidentally stumbled upon this 
recipe.  For all the world it has the consistency, color, and IMHO the 
flavor (or, enough of it for me) of a bolognaise sauce, except without 
using any meat or tomatoes.  It turned out so well, in fact, that I 
thought I'd post it.  (All measurements are on the "rough" side, since I 
wasn't really measuring as I went along.)  Here goes:

Meatless, Tomato-less Bolognaise Sauce

approx. 1 cup canned black beans with liquid
approx. 5 oz (1/3 of a 15 oz can) sliced red beets with liquid
1 10-oz package frozed brussels sprouts, thawed
2 large pieces pickled red peppers, rinsed thoroughly
2-3 cloves garlic, crushed
approx. 1 cup white wine
water/veggie stock as needed
oregano, basil, sage, pepper & salt
up to 1 tablespoon sugar, if needed

Place first 4 ingredients into a food processor and process until 
completely pureed, adding wine as necessary up to 1 cup to achieve a 
fairly smooth consistency.  Sauce should be *slightly* lumpy, as though 
it had pieces of ground beef in it.  Transfer mixture to a saucepot, add 
crushed garlic, spices, and enough water/veggie stock to thin to a 
sauce-like consistency.  Simmer approx. 10 minutes & taste for 
seasoning.  If you find a slightly bitter or acidic taste, add up to 1 
tablespoon sugar to counteract it.  Simmer approx. 5 minutes more.  Serve 
hot over pasta.

kwvegan vegan