Tempayy Bolognese – Chef Arup Kakati

Method

1. Heat a Large Pan, over medium-high heat. Once heated, add the oil and wait until it’s shimmering.
2. Add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned.
3. Now, reduce heat to medium and add onions, carrots, and garlic. Sauté for a few minutes until cooked down
4. Add the tomato paste and cook for 30 seconds
5. Add minced Tempayy and Italian seasoning and cook until the herbs are fragrant about 30-60 seconds.
6. Turn up the heat to medium-high and pour in the vegetable stock. Cook for 2-3 minutes until it’s almost completely reduced. Turn the heat back to medium.
7. Add the tomatoes, walnuts, combine and bring to a simmer then reduce to a low simmer.
8. Cook until sauce thickens and flavour deepens for about 10-15 minutes
9. Add salt, pepper fresh leaves and mix well.
10. Remove from heat and let the sauce sit a few minutes to thicken.
11. Serve it with garlic tossed spaghetti and garnish with grated vegan parmesan cheese.