|Makes 2 to 3 Servings|
|Heliaflor® Schnetzel||50 g|
|Tomato paste||4 EL|
|Dry red wine||150 ml|
|Pureed tomatoes||150 g|
|Agave Syrup||2 TL|
|Pepper, Oregano, Basil|
|Pasta (Spaghetti, Penne, etc.)||250 g|
|Garnish to your liking with parmesan or vegan parmesan subsitute
(see tip below)
Preparing the Bolognese
- Place Heliaflor® Schnetzel into lukewarm water or soak in vegetable broth and drain in a strainer. Clean and peel onion, garlic and carrots, and dice into small pieces.
- Heat oilve oil in a pan and brown the Heliaflor® Crisps Schnetzel until crispy. Add onions and garlic, brown as well and lastly add the diced carrots. If necessary, add some more olive oil. Stir in tomato paste and sauté for 2 minutes. Deglaze with red wine and keep boiling.
- In the meantime, prepare the pasta in salty water and cook to desired firmness.
- Add the pureed tomatos to the vegan bolognese and let simmer. Season the sauce with sea salt, pepper, agave syrup and finely chopped herbs.
Serve over the pasta. Bon appetit!
For the vegetarian version – garnish with fresh parmesan For vegan bolognese – combine roasted pine nuts or cashews with yeast flakes in a blender, grind to a fine powder and sprinkle over the pasta.