This recipe is from my cookbook The Book That Changed My Life.
My big and best (and only!) brother Robin is a great cook and he has a few signature dishes. This is the crown jewel of them all, which I used to come home to quite often when we lived together during university.
My best tip: For ever hour the sauce simmers, the better it tastes. I usually add 500 ml water or unsweetened almond milk and let the sauce simmer until the liquid has evaporated. This is how you create bolo-magic!
Ingredients500g minced beef
2 red onions
5 garlic cloves
2 tbsp olive oil
2 canned chopped tomatoes
4 tbsp tomato puree
150 ml red wine
250 ml plant-based cooking cream
1 vegetable stock cube
1 tsp salt
1.5 tsp ground black pepper
2 tsp ground oregano
2 tbsp gluten-free soy sauce
300 ml water
200g brown rice pasta
1 handful fresh parsley
- Chop the onion and the garlic. Fry in olive oil for 2 minutes until they are soft. Add the minced meat and fry for 5 more minutes until the meat has turned dark brown
- Chop the fresh tomatoes and add them to the frying pan along with the canned tomatoes along with the tomato puree. Add all the spices and the vegetable stock cube. Let it simmer for 10 minutes
- Add the plant-based cooking cream, soy sauce and red wine. Let simmer for another 30 minutes until the sauce is less liquid and gets a deep, red colour
- Boil the pasta for about 8 minutes until it is ‘al dente’ (just about cooked, but not too soft) – serve with the bolognese sauce and garnish with fresh parsley