The first time I made this bolognese sauce I was ecstatic with the result. It tasted super similar to one made with tomato sauce. My boyfriend was coming to visit so I made a batch and when he rang the door bell I literally ran to him telling him about the sauce. This version isn’t as wet and saucy as using tomato paste but it does balance the tartness and sweetness that tomatoes would normally bring. I normally use beef mince for this and throw in some coarsely chopped veggies that I have on hand. In this case I popped a can of lentils and some cabbage as well.
3 heaped tablespoons of the failsafe “tomato” sauce (more if you feel you need it)
A dash of water
1 tablespoon of canola oil
Sprinkle of parsley for garnish
Heat up a pan with canola oil and fry off the chopped leek and garlic till the leeks soften and becomes nice and fragrant.
Pop in the meat and fry it and break it up as you go along.
Once the meat is cooked add the tomato sauce (it’s just an approximation so go heavy if you like, or do less if you prefer!) and a dash of water if you think it is too thick and dry.
Serve on some gluten free pasta with a sprinkle of chopped parsley to garnish. I like the Orgran Rice Spirals as they are only made with rice and water.
If you would like to add veggies you can pop them in at the beginning with the leek and garlic if it takes a while to cook (things like cabbage). If they are very quickly cooked, and just need a warm through, like canned lentils, then pop them in around the time when you add the tomato sauce.
When I first tried this sauce I put it in spaghetti bolognese it was amazing. The first thing I did was tell my boyfriend that it tasted almost like the real thing! I was jumping around the house because finally I had a flavour explosion in my mouth after months of blandness. I honestly was not going to stop there! I also used it to make a sort of chicken cacciatore when I did my salicylate challenge and regularly use it to make a baked bean substitute and to flavour meats. The original recipe is from Cooking For Oscar here.
Chop everything up and place it all in a saucepan.
Place it on medium-low heat and simmer for around 30 minutes till everything is soft. Make sure the sauce is reduced and is not too watery.
Take it off the heat and let it cool down before you blend it in a food processor. Alternatively, you can put a stick blender in the pot and blend it that way. I find that the stick blender makes a smoother paste (as you can see mine is chunky because I used a cheap food processor) and its less washing up.
Return to the heat to reduce more if you like a thicker paste. It’s better to reduce it before this step as if it is a bit thick already it will spit and can go all over your cook top. Otherwise if you are happy with the consistency then pop it into a container and keep in the fridge. You can also keep it in the freezer if you make in bulk.
Use a 2-3 tablespoons of this sauce with 2-3 teaspoons of pear ketchup and cook with a can of white beans to make baked beans.
Cook with minced meat to make a bolognese sauce.
Marinate your meats with this sauce and grill or pan fry.