Spaghetti Bolognese recipe

Step 1

In a large Dutch oven, heat the olive oil over medium heat.

Step 2

Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.

Step 3

Add salt and pepper to taste.

Step 4

Then add beef bouillon powder and dry italian seasonings. Mix well and add a little more olive oil if the pan looks dry.

Step 5

Add minced garlic and stir until fragrant.

Step 6

Add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.

Step 7

Add the red wine and water to rehydrate the TVP.

Step 8

Stir to coat all the TVP well, scraping the sides of the pan if needed. Let simmer for a minute or two.

Step 9

Add tomato paste, mix well and cook for a minute or two before adding the crushed tomatoes.

Step 10

Reduce heat to low, and simmer while the pasta cooks.

Step 11

Cook pasta in a large pot off boiling salted water with about a teaspoon of olive oil added for 7 to 9 minutes, or until al dente.

Step 12

Drain pasta and place in a large serving bowl.

Step 13

Top with bolognese sauce and chopped fresh basil or parsley, if desired, and serve.