Big Batch Spaghetti Sauce Recipe: Vegan Sauces/Condiments Vegetarian
INTRO
BIG-BATCHBOLOGNESESAUCE SPAGHETTIBOLOGNESE
We'vewrittenafairfewbologneserecipesovertheyears,butthisone,madewithceleryrootand lentils, is one ofourbest. Be warnedthough, itmakesa BIG batch! One portion of this willhappilyfeedsixteenpeople,butitfreezeslikeadream.Having afewportionsin yourfreezer
isagreatideaasitmeansyou'llhavesomethingdelicioustoeatevenifyoudon'tfancycooking
Once you've made the Big-Batch Bolognese Sauce (opposite), it's the work of moments to knockup a delicious spag bol. We like to freeze our bolognese sauce in smallish portions, so can easilywhipenoughforjustoneortwopeopleoutofthefreezerwithoutanygoingtowaste.
fromscratch!
Makesabout8lb13oz1cupredlentils
1 largewhite onion1celeryroot(about
1lb2oztrimmed
weight!
leek
celerystalks
1lb5ozmushrooms
6garliccloves
handfulofparsleystalks1tbsp oliveoil
4tbsptomatopaste
4 tbsp balsamicvinegargenerous½cupwine
(optional)
4cupsvegetablestock
Large food processor • Large saucepanwith a lid • Freezer bags orcontainers•
Soakthelentils•Tipthelentilsintoa bowlandcoverwithcold water
Setaside
Prepare the veg • Trim androughlychop theonion, celeryroot, leek,celery, and mushrooms • Peel the garlic • Add the onion and celeryroot to the processorwith halfthemushrooms •Pulse until you haverough dice, then tip into a bowl • Add the onion, leek, celery, garlic,and parsleytotheprocessorwith the rest of themushrooms •Pulse tochop, then add to the bowl with the onion and celery root • Continueinbatchesuntilallthevegetablesarechopped•Stirtocombine
Cooktheveg•Placethepanovermediumheatandaddtheoliveoil
Oncetheoilishot,addthechoppedveg,stir,cover,andcookover
Seebelowforservings
4½ozbologneseperperson
3½ozspaghettiperperson
plant-basedparmesan
1lemon
freshthymeororeganoleaves
salt
Ifyou'reusingfrozenbatchbolognese,defrostitinthefridgeovernight
Largesaucepanofsaltedwateron highheat •Largeskilletonmediumheat(ifyou'rereheatingcoldsauce)
Prepare the sauce • Make thebolognesefollowing themethod above ortipyourdefrostedportionsintotheskilletandwarmgently
Cook your pasta • Add thepasta tothepan ofboiling salted water andcookuntil aldente,followingtheinstructionson thepackage
Serve • Once thepasta is cooked, transferitto thebolognesepan,bringing some of thepasta water with it • Stir to coat• Divide thespaghettibetweenbowls andgrateoversomeplant-basedparmesan,thezestfromthelemon,andsprinklewiththefreshherbs
4 (14oz)cansbasic
choppedtomatoes2xcinnamonsticks
2bayleaves
6sprigsoffreshthymesaltandblackpepper
low heat for20 minutes, stirring occasionally, then remove the lid •Addthetomatopasteandbalsamicvinegar,scrapingthebottomofthepan to get any tasty bits of caramelized veg offthebottom • Add thewine, (ifusing),stock,choppedtomatoes,cinnamonsticks,bay,and
thyme•Seasongenerously•Simmerfor30minutes•Drainthelentils
andaddthemtothepan,cover,andcookforanother10-15minutes,until the lentilsare cooked • Tasteand adjusttheseasoning, addingmore balsamicifyou want more sweetnessand acidity • Remove thecinnamonsticksandbayleavesandyou'regoodtogo!
Store•Allowthebolognesetocoolandthenportionupandfreezelyingflatasthismakesitsuper-quicktodefrostwhenyouwantaquicksupper
COMFORT- 158