vegansaurus!

02/13/2009

Vegan Tomato Meat Sauce   »

This recipe will seem very obvious to a lot of you; for the rest of us who would live in a hotel and order room service every day if we could, this will be a revelation. I hate most commercial tomato sauces because they are too watery and sweet. This recipe is a ragu and is based on a recipe from Jamie Oliver’s Cook With Jamie (for fellow cook-o-phobes, I highly recommend Jamie’s recipes because they are incredibly simple.)

A can of Muir Glen fire-roasted tomatoes

a nice handful of Yves meatless ground round

Extra virgin olive oil

3 cloves of garlic, chopped

a sprinkling of chopped fresh basil (I cheated and used ground but whatever, I didn’t have fresh! It’s okay)

A basic red table wine (the one I used was French)

Salt & pepper

While the water for your pasta comes to a boil, fry up the garlic and basil in the olive oil. It will smell amazing. After a few minutes, throw in the tomatoes, ground round, and a splash of the wine, along with some salt and pepper. Let that simmer on a low flame for 30 minutes. Try to time the pasta so that it is done cooking close to the same time that the sauce is doen simmering. This is not as difficult as you think.

This would be a good time to clean your dirty kitchen and run the dishwasher. And don’t forget to pour yourself a little glass of that table wine—never cook with a wine that you wouldn’t drink. By the time you are done cleaning up, checking your twitter, and e-stalking your ex-boyfriends, the sauce will have gotten nice and chunky and thick, and the pasta should be done cooking. I trust you know how to cook pasta.

Combine the pasta and sauce. Personally I do not like the taste of the vegan parmesan I have tried, but if that’s your thing, then dress it up! Pour yourself more wine and settle in with some reality television (and please read my other blog, BravoFan) or some shitty intellectual movie you want to watch.

For dessert: Newman-O’s!

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