1/4 cup of extra-virgin olive oil
2 medium sized carrots, finely diced
2 stalks of celery, finely diced
1 yellow onion, diced
3 cloves of garlic, minced
1 can (28 fl oz) of diced tomatoes
2 tbsp of tomato paste
1 package of Italian seasoned ground round
1/2 cup of red wine
2 tbsp of fresh parsley, chopped
1 tbsp of dried basil (optional)
1 tbsp of dried oregano (optional)
salt and pepper to taste
Here is the vegan version of a bolognese sauce that runs in the family!
1.) In a large skillet, combine olive oil, carrots, celery, onion and garlic over medium heat. Sautee until the onion is translucent (about 10 - 15 mins).
2.) Next, add diced tomatoes, tomato paste, ground round and red wine.
3.) Season with salt and pepper. At this time, you may also choose to add extra basil and oregano, depending on your taste.
4.) Bring to a boil, and then simmer on low heat for 45 minutes to an hour.
5.) Garnish with fresh parsley and serve over pasta.