This Bolognese May Be Meatless, but It Has Good Bones
Some cooks may have to go bald in the vegetarian version of Bologni as it bypasses beef and milk that are usually integral to the Italian classic. But to capture the spirit of a traditional rago without the traditional ingredients is a special thrill.
This recipe manages to achieve an equally rich, strong flavor and comparable complexity and comfort. It is designed like a Bolognese, But excludes meat and dairy. To mimic the original, the body and other alternatives to prosperity replace the common components and serve their purposes.
The foundation is the same: it creates a flavor from soffritto – the Italian trinity of minced onions, carrots and celery in olive oil until the vegetables are caramelized and their sweetness exaggerated – and gather sugar from the tomatoes and acidity is Vegetarian wine.
Although standard Bologni formulas rely on meat – and its natural gelatin – to boil and collapse to make the sauce silky and volatile, this vegetarian version derives the substance from minced mushrooms and toasted walnuts, and makes them balsamic. Vinegar, tomato paste, soy sauce and marmite. A well-atypical Bolognese ingredient, Marmite is a popular British sandwich made from concentrated yeast extracts, and contains salty, bitter notes, which are like flavored meat. Like mushrooms, walnuts, soy sauce and tomato paste – and, yes, beef – it has a high concentration of glutamic acid, which imparts a strong umami flavor, described as meat.
A vortex of olive oil lends to the body, flavor, and that precious richness that acts like dairy and animal fat on your tongue. The result is succulent, but also brighter with a welcome boost of bitterness.
Serve the sauce over (or in) pasta The Lasagna Bolognese), And your guests cannot guess the carnivore. But lasagna? He is a dairy. It is okay to draw the line somewhere. Although this line will proceed depending on whom you ask, this vegetarian Bolognese is quite tasty for everyone.