Ragù alla bolognese

This content is for participants of the Masterclass Savoury Taste and Texture only.

Ragù alla Bolognese Taste & Texture

A vegan version of the classic pasta sauce that can compete with the original


Cook Time 30 minutes
Servings 4 persons
Calories 365 kcal


  • food processor


  • 1 onion approx. 150 grams, cut into large pieces
  • 250 g carrot, in slices
  • 4 stalks of celery cut into pieces
  • 2 garlic grated or chopped
  • 1 dl olive oil
  • 300 g seitan sieved, the broth collected
  • ½ tl baking soda
  • 1 tl fresh thyme leaves
  • 2 bay leaves
  • 400 g chopped tomatoes fresh or from a can
  • 1 tl capers


  • Chop the seitan, celery, carrot and onion into a very fine " mince-like" mixture. Do this in the food processor using the pulse button or chop everything finely with a knife. The size of the grains of the chopped vegetables and seitan should be similar to that of minced meat.
  • Heat the olive oil in a pan, put the chopped vegetables and seitan in the pan and fry softly in the olive oil for 5 minutes
  • Add the baking soda, the garlic and the thyme leaves and softly fry for a further minute.
  • Add the seitan stock, chopped tomato, capers and ground pepper and simmer the sauce for 20 minutes.
  • Season the sauce with salt to taste


-for a delicious vegan gravy use the same recipe minus the seitan, after 20 minutes puree the sauce using a hand blender or food processor;
-this sauce is suitable as a filling for a vegan lasagne


Serving: 200gCalories: 365kcalCarbohydrates: 17gProtein: 18gFat: 26gSaturated Fat: 4gSodium: 568mgPotassium: 595mgFiber: 5gSugar: 8gVitamin A: 11517IUVitamin C: 23mgCalcium: 62mgIron: 2mg
Keyword MVC Savoury Taste & Texture, Vegan Italian Classics
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This yummy recipe is part of the  Masterclass Taste & Texture.

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