I remember years ago, the first time I made Bolognese sauce that turn into disaster, that was what I think, disaster, even though when I bring it for lunches for my office mates they were like it, I don’t know, I think they were hungry enough to enjoy it and said it was delicious haha. And then I watch a lot and a lot tutorial and make it right, at least, not 100% traditionally what Italian would do, but at least do the basic like what Italian did.
The first time, I am in love with Italian food was when I have a dining in Italian restaurant that serve avocado pesto, wow, really love the pesto texture with smooth, silkiness and tangy taste from the basil mix in pasta, I have spaghetti. From that night I promise to myself to learn Italian cuisine. Later years on, my kids especially my daughter are fans of Italian dishes, whatever I tried to experiment, she would eager to try on.
Next I move to Madrid, when I decide to be more self conscious about my eating habit and living mindfulness. What I am thankful for is, I got abundant cheap healthy ingredient here, like I could find bunch of variety beans, fresh juicy vegetable, locally grown fresh fruit and the list of recipe that possible to be made are on and on. And the perk of living in foreigner land are, there is a time when I miss home so much or need some comfort, I should be creative to re-create my favourite recipe with the ingredient I got in hand.
And here is one of them, by replacing main ingredient with the ingredient that I prefer. I have this fluffy cooked white bean, and curious to cooked it in Bolognese sauce, the result was delicious. I enjoy it with Oglio Alio paste and Roasted sweet Potatoes-Parsnip, Yum Yum, can you imagine the texture of this dishes.
Lets go to the recipe
VEGAN WHITE BEAN IN BOLOGNESE SAUCE
- 1 medium size white onion, chopped it fine
- 2 stalk celery, chopped it fine
- 1 medium size carrot, chopped it fine
- 1 garlic, mince it
- 1 tsp dried oregano
- 370 ml tomatoes pure
- 450 gram cooked white bean, also can be replace with cooked chick peas
- 250 ml water
- 1 tbs light olive oil
- Brown sugar
- In medium size skillet, put inside the light olive oil, garlic, onion, carrot and celery. Sautéed them until translucent and releasing fragrance aroma.
- After the Sofrito base are fragrance, put inside the tomatoes puree, water and oregano. Cooked them until they are bubbling away then put inside the cooked white bean. Season them with salt and brown sugar with your preferences amount
- Continue cooking until the sauce are reduce and thick.
- Serve them with pasta or any base of your preference.