What could taste better than a most luscious, full-flavoured, Mediterranean Bolognese ? Now that’s my feeling – but the comfort and anticipation of the culinary pleasure one receives from this simple yet delicious sauce is truly fulfilling and magnificent – the house is filled with the aroma it emits, and the anticipation of dinner is just filled with joy. I make many versions, and here is one for you to make and enjoy any time of the year. Easy to make too !
Serves 2-3
INGREDIENTS
extra virgin olive oil
1 medium sized onion, very finely chopped (you can do this in the food processor to save time)
2 to 3 cloves garlic, finely chopped
2 or 3 bay leaves
1 x 14 oz (400g) tin chopped tomatoes (get good quality here)
½ tsp coriander seeds (optional)
1 tsp agave nectar, or brown sugar
¼ cup (60 mL) white wine
½ tsp hot curry powder
2 Tbsp tomato paste/puree
1 tsp sea salt
2 cups of veggie mince of your choice (ground ‘meat’ substitute, or crumble), such as Gardein brand – I used Linda McCartney’s.
½ tsp oregano
1 Tbsp brown sauce (I used HP)
1 tsp vegetable stock granules, powder or cube, such as Kallo (optional)
1 tsp vegan butter (optional)
1 cup (250 mL) water
1 Tbsp nutritional yeast (optional)
freshly chopped flat leaf parsley, for garnishing
salt to taste
METHOD
- First, heat up your oil in a large non-stick saucepan, throw in the onion and garlic, and stir, making sure that they don’t burn.
- When the mixture has become translucent, add the mince, and continue to mix for a further 5 to 10 minutes, so that the flavors merge.
- Next, add the tomato paste and the spices, whilst continuing to mix for a few more minutes.
- Now add the remaining ingredients, except for the water and wine. Mix, and allow to cook for a few more minutes, adding a little water and wine at a time, until all of the liquid has been added. Cover, and allow to simmer very gently on a low heat for 20 minutes or so.
- Taste for salt – your tongue should resonate with a wonderful balance of sweet and savoury – if needs be, add more agave or salt to reach that ‘note’.
- Serve with the pasta of your choice, and garnish with parsley. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alike
October 30th, 2012 at 7:58 pm
[...] See the article here: Bolognese Madness – Mouthwatering Vegan Recipes™ [...]
October 30th, 2012 at 8:36 pm
Oh my, I have to cook it! Your photo “talked” me into it
Are those yeast a necessity? They are very hard to get in Poland.
Sorry for any mistakes, my English is not so perfect
Greetings from Dzialdowo
October 30th, 2012 at 9:12 pm
[...] Read the recipe, view image and add your comment online at http://mouthwateringvegan.com/2012/10/30/bolognese-madness/ [...]
October 30th, 2012 at 9:49 pm
this looks delicious anxious to try this one!
October 30th, 2012 at 11:07 pm
Hi Miriam, the food looks absolutely yummy. What can I replace the white wine with? We don’t drink alcohol.
October 31st, 2012 at 4:33 am
thanks it sounds wonderful I thought I could smell it cooking as I read along!
October 31st, 2012 at 10:05 am
Hi Miriam,
I don’t know why but my question from yesterday didn’t appear. My question was what can I replace the white wine with? I’m going to try this food today
October 31st, 2012 at 10:15 am
Nora Hi there and welcome here. The wine really is quite important in this dish Nora in terms of the taste. You can add half the amount I suggested using balsamic vinegar instead or grape juice (again there are so many brands out there it’s difficult to say which one would do, but bear in mind that grape juice is usually sweet, so don’t add sugar or sweetener of any kind if you are using grape juice – you could add both in equal proportions to make up the amount of wine suggested in the recipe. Let me know how it goes and Best your way !
October 31st, 2012 at 10:17 am
Tara Hi there and thanks for your comment – I do hope you next smell the real thing in your kitchen – if so, drop by and let me know how it turns out ! Cheers to you !
October 31st, 2012 at 10:18 am
Replied to you earlier – thanks and enjoy !
October 31st, 2012 at 10:19 am
Hi there Teresa, thanks for your comment and hope you try this simple dish out and enjoy it. Let me know how it goes as and when if so. Best to you !
October 31st, 2012 at 10:22 am
Thanks for Pinback
October 31st, 2012 at 10:23 am
Hi there Kikimora – no need for nutritional yeast. Let me know how it goes as and when. Best wishes your way !
October 31st, 2012 at 10:24 am
Thanks for Pinback.
October 31st, 2012 at 4:05 pm
Looks absolutely AMAZING, Miriam! You are my hero!!
October 31st, 2012 at 5:25 pm
Love to try this and will share..
October 31st, 2012 at 7:31 pm
Loved iit.
October 31st, 2012 at 7:46 pm
Miriam and Nora… isn’t it true that putting wine in adds flavor only because the alcohol cooks right out? my vegan chef hubs has liver disease… no alcohol… and he cooks wonderful dishes for us with wine all the time.
November 1st, 2012 at 11:28 am
Hi there Suz, thanks for that. I am not quite sure what your point is – much as I would love to support it I am not clear of what you exactly mean in support of wine using or not using – apologies but please clarify.
November 1st, 2012 at 11:29 am
Catherine Hi and thanks for your short and sweet feedback. Delighted you loved it and hope you enjoy it for many years to come. I look forward to your future comments here. Best wishes your way !
November 1st, 2012 at 11:30 am
Thanks Patricia, it’s easy to make, so do make it and come back with your feedback. Best wishes your way in the meantime !
November 1st, 2012 at 11:31 am
Cindy Hi there and thanks for your sweet comment – that said, I would love your feedback on this, so come back and let me know how it goes as and when. Best wishes your way in the meantime !
November 2nd, 2012 at 9:50 pm
I tried this recipe today. WOW it came out fantastic without white wine as well. I’ve never tried white wine in my life, but my fussy hubby also loved it. Thanks Miriam!!!
November 3rd, 2012 at 10:42 am
Nora Hi there and thanks for letting me know how this dish worked out for you. I am delighted that you have made and enjoyed it and that your fussy-hubby enjoyed it too, that’s surely a great win-win and kudos to you for choosing to make this. When a recipe asks for wine, feel free to add grape juice instead if you wish, as it works well. Tip :- Remember once you have made and enjoyed it you may wish to choose from a variety of different pasta shapes to enjoy this sauce. The curly whirly pasta is great with this sauce too, and if you like hot food add some chilli powder to it at some point. Best wishes your way and I look forward to your future comments on my blog.
November 4th, 2012 at 9:24 am
I made this recipe for dinner tonight, serving two omnivores and one other vegan. I almost prepared it exactly as directed, but did not have veggie mince so I cooked up some Italian sausage flavored seitan to replace it. Everyone was in love with this recipe and second helpings were requested. I asked if anyone had any constructive criticism for you, but no one could come up with any.
This recipe is going into the “keeper box.” Thanks again Miriam. Can’t wait to make your next recipe on my list, “Baked Stew Like My Mamma Used To Make.”
November 5th, 2012 at 3:50 am
Looks really good! I would love to make this but I Have a few questions please -What are tin chopped tomatoes , veggie mince and HP brown sauce? Please help!
November 5th, 2012 at 12:22 pm
Alison Hi there and thanks for your comment. In answer to your 3 questions tinned tomatoes are canned ones, the ones you purchase in a can that you add to a red sauce – alternatively they are also sold in a jar in most supermarkets – it won’t be a ready made sauce but canned tomatoes are usually sold in 2 varieties the 1st is ‘whole tomatoes’ the 2nd is ‘chopped tomatoes’ – the outside alternative to this is to purchase 6-8 RIPE plum tomatoes, pour boiling water on them in a pyrex or glass bowl and allow them to rest for 20 minutes then carefully peel them to remove the skin – place the peeled tomatoes in another bowl and cut them up. HP sauce is BROWN SAUCE that you can purchase from most supermarkets. Veggie mince is ground veg crumble – here is a link to one that might help, the brand here is Gardein http://www.gardein.com/food_service_detail.php?f=58 this is I believe sold in the States and Canada. In the UK and parts of Europe one can purchase the Linda McCartney brand which is good and is vegan. I hope I have helped you here, that you make my bolognese and come back with the result. Enjoy and best wishes your way in the meantime !
November 5th, 2012 at 10:42 pm
Tried it, and loved it, way more than any meat bolognese ! Bravo !
November 6th, 2012 at 9:35 am
Hi Eva and thanks once again for your lovely comment – I am delighted you enjoyed my Bolognese ! I look forward to your future comments and feedback on my blog !
November 7th, 2012 at 1:28 am
I made this last night. IT WAS AMAZING!!! Thank you!!
November 7th, 2012 at 7:37 am
Lidia Hi there and welcome here. Many thanks for your comment and am delighted you enjoyed it. I look forward to your future comments on my blog and best wishes your way in the meantime !
November 7th, 2012 at 4:03 pm
Hi Miriam, I looked at your blog as you suggested. All looks amazing and great food. Can we find all the products in Malta to cook this type of food ? and is this food suitable for diabetics (on pills) ?
Best Regards Charles. (from Savoy Antiques objects d/art and bric a brac).
November 7th, 2012 at 10:12 pm
Charles Hi there and many thanks for dropping by here having browsed my site. I am delighted that you like my recipes. Let me address your 1st question first regarding finding all the products needed to make these recipes in Malta. The answer is YES, all of them. I am here to guide you with where you can find them and am happy to help you, but you will be happy to know that most of them come from Sliema and St Julians, so that’s good news for you. In answer to your 2nd question again, you will be happy to know that the food I produce (as I am also a qualified nutritionist) is indeed suitable to diabetics provided you use agave nectar which is a syrup that helps to balance your sugar levels even though it’s a sweetener (again more good news for you) this can be purchased from Good Earth Health Food Store amongst other things you can buy from there to stock up your pantry with suitable vegan products. Very often diabetics do much better on a healthy vegan diet which is devoid of refined products and low glycemic index. So, it’s all good news for you ! Also you might like to know that the recipes are devoid of cholesterol (animal fat which is the primary reason for heart disease as well as a host of other diseases). Will be making a wonderful stew in the dish I purchased from you earlier today, so keep tuned on my site to see it. Best wishes your way in the meantime !
November 9th, 2012 at 8:50 am
Wow Miriam, I am impressed. Am new to the world of vegan and vegetarian being older and able to make better healthy choices (not follow the crowd). Congrats on award. Emily Kapi
November 9th, 2012 at 8:58 am
Emily Hi there and welcome here. Many thanks for dropping by here with your generous comment. I do hope you try out my recipes and look forward to your future feedback on my blog. It’s good to be independent from the crowd and wise enough to make your own choices – kudos to you for looking the vegan/veg way, hope it brings you fulfillment and joy in the way it has done for me and others like myself. Best wishes your way in the meantime !
November 12th, 2012 at 4:07 pm
This looks AMAZING.
good job!
November 12th, 2012 at 6:44 pm
Found you via FB and am gonna try your Bolognese recipe. I’ve been looking for a really good one and this looks like it will fit the bill.
November 12th, 2012 at 8:23 pm
Nicole Hi there and welcome here. I am glad you found my food blog and hope you enjoy this Bolognese of mine. Come back and let me know how it goes. Enjoy and best wishes your way in the meantime !
November 12th, 2012 at 8:24 pm
Scott Hi there and thanks for dropping by here and really hope you make this Bolognese – my only promise is it’s easy to make. I see you are in the UK, so you will be able to get hold of Linda McCartney’s mince, which is what I used for this. As and when you make it drop by back with your feedback. Meantime best wishes your way !
November 20th, 2012 at 4:20 pm
hi!
your page is awesome and your food tastes like total awesome!
but i was wondering, most of the canned tomatoes we get in europe is harvested and canned by slave laborers (google it) in southern italy and i’d like to not take part of that whole industry..
but when i dice me own tomatoes i can’t seem to get the finished product anywhere near what the canned version is like, and i tried making puree once, but turns out my idea of how they make purée is completely wrong haha.
good on ya
November 20th, 2012 at 4:23 pm
not including the actual question in the post is the new fad, they say.
:)
anyway, have you any tips to how i could make the bolognese without going through canned slavery?
November 20th, 2012 at 5:42 pm
MMMmm interesting MFL ! The tomatoes that we buy here in Malta are picked locally and also canned locally, so I personally am not taking part in ‘canned slavery’ – now, let’s see how I can help you. Firstly if you use fresh tomatoes which are imported then who’s to say they were not picked by the slaves you have mentioned ? Then there’s the problem that they have been imported and the foot print business – life is not easy unless you grow things in your own back garden – even then how did the seeds come about ? See, it gets complicated. That sometimes means that we are treating the ‘symptom’ of a problem but cannot fathom or completely change the ’cause’ if we wish to be holistic, pure and honest – but I understand your concern. So, get your hands on some 100% locally grown tomatoes, make sure they are as ripe as possible, then pour boiling water on top of them, remove them, allow them to cool and then peel them. Next chop them, fry them in olive oil, garlic and simmer gently for 30 minutes. The only problem I foresee is that they may be a little insipid so may I suggest some sun dried tomato halves – around 8 halves finely chopped – add it to the cooked tomatoes – at this point treat the end product as canned tomatoes then carry on with the recipe as I suggest in the ‘method’ – you can prepare the tomatoes as I suggested a day before, if you like this way, start making it in bulk in readiness for meals that call for tinned tomatoes. Oh, for this recipe you are going to need around 8 tomatoes, medium sized. Hope this helps love – you can add a little red wine to intensify the taste (vegan of course). Hope my tips help and let me know how it goes as and when. Best wishes to you !
November 20th, 2012 at 5:46 pm
No worries MFL, have answered you in detail with info etc. Let me know how it goes as and when you make it. Cheers !
November 21st, 2012 at 11:51 am
Hi again Miriam
This recipe was DELICIOUS! A perfect alternative to my normal recipe. Thank you. I’m trying the cheesy pots and stew this weekend and will be trying others in the future.
I have a slight problem in that my husband whom I love dearly (but remember I’m catering for a teenager and 2 sick Mums too!) has decided he wants to omit all oil and butter from his diet for health reasons. I think this change on top of conversion to veganism could cause me health problems! Any hints and tips on how to cook good tasting food while omitting oil?
Thanks
Kate
November 21st, 2012 at 12:20 pm
Kate Hi there and I totally see your dilemma. Many people make this choice, they usually see or hear some talk by some doctor and decide to cut it out altogether. Now, I have been a nutritionist for 20 years, I have treated people in my clinic in that time and have seen what people that omit oil altogether in their diet look like and what happens to them. Butter and margarine I agree, but a good quality olive oil no, I cannot advise that under any circumstances because a good quality olive oil is cholesterol free and poses not threat to one’s health, unlike others. The body needs some ‘good’ oil for many, many reasons – it helps avoid arthritis, it lubricates the joints, it nourishes the skin and a host of other pluses. Most people who have stopped it from my experience look tired, unhealthy, palid and their skin sunken and dried up. Yes, there are natural oils in vegetables, but in very, very small quantities. This is a big step, and I cannot happily agree to differ from the truth and my experiences as well as the knowledge I have learnt to date – a little good oil in one’s diet is necessary. Now, if your dear husband still insists, you can make and cook his food separately, what can I say, use a little spray or just simple water – but it’s not going to taste as good. Problem is most people who make this decision as I said before find a doctor and info that talks about why it’s all bad for you and they just take that at face value. Nicotine is bad for us, pollution is bad for us, meat and chemicals, dairy products are all bad for us, certain medications are bad for us – but good quality olive oil is great for us, otherwise the Italians, Greeks and Spaniards would be dead by now, olive oil would have wiped them out. The Asian countries use other oils, again they are still around and thriving in the main – why ? Because people that eat a healthy plant based diet that includes good oils thrive as nature intends. Hope this helps a little. Fat free diet is something different – that in cases of obesity or high cholesterol I understand, but even then good quality oil should not be omitted, rather fats should be drastically reduced. Cheers !
November 21st, 2012 at 10:40 pm
I’ve made this last week…absolutely delicious!!
November 22nd, 2012 at 3:57 pm
Martina Hi there and welcome here. I am delighted that you have made and enjoyed my bolognese. I look forward to your future comments on my blog ! Best wishes your way in the meantime !
December 2nd, 2012 at 8:49 pm
Made this today! Deeelish!! the only change I made was use fresh tomatoes and I added black eye beans cause i’m craving beans. We didn’t have HP sauce so I will have to put that on my grocery list for next time. Good recipe !!
December 3rd, 2012 at 10:42 am
Hi there Kelly and many thanks for coming back with your feedback. I am delighted you made and enjoyed my bolognese – the beans would have been fine, if anything they’d have soaked up the flavours from the sauce. Brown sauce – HP is a must for next time though. I look forward to your future comments on my blog and best wishes your way in the meantime !
January 7th, 2013 at 3:38 pm
Shared on Facebook!
This speaks for itself – hearty, robust, and bellissimo!
January 7th, 2013 at 7:30 pm
Now, I am going to have to make this. It looks scrumptious. You are keeping me busy cooking. I don’t know what brown sauce (HP) is. I have not found a commercially prepared faux meat that I like. I wonder if I could leave the meat out and it would still be good. Marty
January 7th, 2013 at 9:21 pm
Marty Hi there. Have you tried Gardein crumbles ? I am told it tastes good. If all else fails make this with slightly crushed pecan nuts and mushrooms instead – but a faux meat/crumbles will be great or even a vegan burger which you then crumble up yourself to use as the minced up ‘meat’. Best wishes your way ! http://www.gardein.com/food_service_detail.php?f=58 there is also another brand for you such as the following :- (would be good to find a good crumble, it’s so useful in a vegan kitchen Marty):- Yves Veggie, Lightlife and Smart Menu
January 7th, 2013 at 9:24 pm
Oh Thank you so much Michael – great description of my dish ! Best to you and have a super week
January 8th, 2013 at 10:38 am
Made it yesterday and LOVED it! I don’t know if it was because i was very hungry or because i was craving for bolognese sauce or simply because it is a great recipe – i just shoveled a whole plate of it in a couple of minutes! Thank you Miriam!
January 8th, 2013 at 3:49 pm
Justyna Hi there and welcome here. I hear what you say clearly and I immediately picked up on all 3 instincts – you were very hungry, for bolognese, but if it wasn’t a good enough one, you wouldn’t have enjoyed it unless you are okay with food that doesn’t taste good – I think you have good taste and had a healthy appetite.! Kudos to you for making and enjoying it and letting me know about it. Hope you enjoy my many other recipes from here and pop back with your feedback as and when
January 9th, 2013 at 10:27 am
Absolutely amazing Miriam. Thank you! I have to share it with my South African readers.
Karen
January 9th, 2013 at 2:38 pm
Karen Hi there and thanks for that – feel free to share my recipes and link till your heart’s content. Best your way and look forward to your future comments on my blog !
January 13th, 2013 at 7:59 pm
[...] Bolognese Madness [...]
January 13th, 2013 at 11:36 pm
Many thanks once again and keep ‘tuned-in’ as 2013 is going to mark a huge breakthrough in vegan cuisine with what I am going to be offering. Also if you wish to join our new monthly upcoming newsletter, just say the word and will add you if you wish (all I would need is your name for reference, and do you have a FB page ?) ! Best wishes.
January 28th, 2013 at 5:54 pm
We made this Bolognese for dinner last night! Wow!!!!
We served it over homemade fettucini and it was a glorious combination.
The play of flavors on the tongue was outstanding.
Thanks for another great recipe. We’ll definitely make this one again.
January 28th, 2013 at 7:08 pm
Harley Hi, you sure seem busy in your kitchen with these recipes, but it’s all paying off if it’s enjoyed at the dinner table ! How wonderful, and your desription of the taste is indeed spot on ! I look forward to your future comments on my blog and hope you enjoy many more recipes from my culinary repertoire here. Best wishes your way in the meantime !
February 18th, 2013 at 11:39 am
Bolognese Madness looks and sounds delicious. Can’t wait to try it. I love to visit your webpage. Thank you.
February 18th, 2013 at 12:26 pm
What do I use for brown sauce
February 18th, 2013 at 2:02 pm
Hi Lisa, if you are in the UK or other parts of Europe you may purchase HP original. If not, look out for (I hate to use this terminology but Iam told that is what it is called in the States & Canada) ‘Steak Sauce’ just be sure it’s a vegan one (look at the ingredients). Let me know how this goes !
February 18th, 2013 at 2:03 pm
Rosemary Hi there and welcome here. Hope you make and enjoy this. If so, I shall look forward to your comments and feedback on my blog. Have a great day !
February 18th, 2013 at 2:45 pm
Now I gotta admit that I just love everything which contains pasta but the dish you’ve made here makes it even more sublime.
Made it several times already and I can’t get enough!
Doing it without the brown sauce though cause I can’t seem to find it over here.
Once more Miriam thank you for your wonderful recipes, you changed my life and eating habit.
Every day I cook one of yours cause I’m no longer interested in recipes from other places.
Your book will be like a bible to me lol
February 18th, 2013 at 5:47 pm
Hey there Pascal, thanks for dropping by here. I am so happy that my recipes are working so well for you. Now, let’s think, in the UK we have HP sauce, it’s a ‘steak’ sauce but vegan. Now, you can either order a large sized one online (plastic squeeze bottle should do the job) or if you just want to try it out a dozen times here is a link I found from ebay for you – they sell 12 at a time in sachets (very convenient way of receiving such an item) http://www.ebay.co.uk/itm/12-HP-Brown-Sauce-The-original-12-x-12g-sachets-/280693558410?pt=UK_Home_Garden_Food_SM&hash=item415aa3cc8a&_uhb=1 I do hope this helps and thank you for your loyalty. Very best your way Pascal.
February 18th, 2013 at 5:56 pm
Thank you for the link Miriam, will place an order
Have a nice Monday evening.
February 18th, 2013 at 6:49 pm
LOVE, love, love your recipes. Love this website. Love you too Miriam. I simply have to purchase your book. Your recipes are easy and I usually have the ingredients in my pantry. Even my non-vegan friends salivate when I share your recipes on my FaceBook page. Thanks for all the wonderful work that you do and for sharing them with us.
PS. HP sauce is a favourite and is found in most restaurants in Canada. Do you know if the HP Fruity sauce is also vegan?
February 18th, 2013 at 7:26 pm
Dear Debra, let me work backwards – it appears that HP fruity is indeed vegan too. Thanks for letting me know about the fact that it can be found in Canada, that’s awesome. It’s also where my book publishers are Random House Canada. Here is the link to the ingredients for the fruity HP sauce – I only glimpsed through it briefly. They don’t have a vegan sign but a vegetarian one, but there’s no dairy product in it, so that’ vegan. http://www.tesco.com/groceries/Product/Details/?id=268347726
Now, second and last of all THANK YOU so much for your very kind words, what absolute lovely things to say ! You have put a huge smile
on my face, and a kudos to you for embracing veganism to the extent that you have. a HUGE bravo your way my dear ! Also thanks for your interest in my book. I look forward to your future comments on my blog !
February 18th, 2013 at 7:28 pm
You’re welcome Pascal and good evening to you too !
February 19th, 2013 at 10:13 am
Hi Miriam, I just made this tonight and it is wonderful. I included everything on the list but unfortunately I didn’t have any dried oregano. Next time I will make it with it and see if I can notice the difference. I used Quorn mince (not sure if you have it where you live but it’s a very good meat and soy free supermarket range). I also used BBQ sauce as my HP was expired! 5 stars from South Australia x
February 19th, 2013 at 10:27 am
Hi there Judy and thanks for your positive feedback on my Bolognese – well done and don’t worry too much about the oregano – it’s not going to transform the flavour, merely enhance it in a very subtle way ! The BBQ sauce might have been a pleasant change. I look forward to your future comments on my blog. Best wishes your way !
February 23rd, 2013 at 3:55 pm
Hi again Miriam, just wanted to let you know that I received the HP brown sauce that I ordered through your link.
I’m so happy that I can finally add this to your dish
February 23rd, 2013 at 4:32 pm
Pascal Hi, now that you have received these, you will not only be able to add it to my infamous bolognese sauce, but I will be posting up a recipe you are going to like/love (well at least I think you will) – check out my homepage in 15 minutes and you will love using the HP in this. It’s a favourite recipe of mine ! Enjoy and best !
February 24th, 2013 at 4:12 pm
This evening its bolognese madness time with the brown sauce
Finally!
February 24th, 2013 at 6:02 pm
Oh Pascal, finally you get to taste the authentic thing ! Let me have your feedback in good time ! Enjoy !
February 25th, 2013 at 3:56 pm
I was really curious about the brown sauce so I tasted it first like that, hmmm very delicious.
Then I made the dish and added it, can’t imagine it without the brown sauce anymore.
February 25th, 2013 at 4:22 pm
That’s awesome news Pascal ! Now you can join the HP addicts – it is very more-ish !
February 25th, 2013 at 5:05 pm
Lol, I guess I will
February 25th, 2013 at 6:20 pm
March 9th, 2013 at 1:47 am
This was the best pasta sauce I’ve ever had/bought/made/been served. Absolutely amazing, thank you!!!
March 9th, 2013 at 8:47 am
Hi there Andrea, thanks for dropping by here with your feedback, I am delighted that you have thoroughly enjoyed this !
March 16th, 2013 at 7:47 pm
Gonna make it this evening again adding for the first time the white wine.
Was fine without it though, never felt it needed it but I want to do it this time the way you intended it to be.
March 16th, 2013 at 8:09 pm
Hope you enjoy it with the addition of wine ! Best to you.
March 16th, 2013 at 9:27 pm
Delicious
March 16th, 2013 at 10:05 pm
Thanks for letting me know Pascal.
April 9th, 2013 at 1:47 pm
This time I left out the white wine cause I didn’t have any but I added a courgette (finely chopped) that I still had in the fridge.
Tastes great as well that way and a beautiful pallete of colours.
Smelled wonderful again in the kitchen as well.
Oh Miriam, before I forget, did you send out your newsletter already cause in case you did I didn’t get it?
Even checked my spam folder.
April 9th, 2013 at 4:02 pm
Pascal Hi there and glad you made and enjoyed this again !
My newsletter is due out later this week hopefully, I have been delayed with so much work on my blog, comments, new recipes, feedback on my FB page, you name it ! – so come the end of the week you should receive my 1st one. Best your way as always ! 
April 9th, 2013 at 4:12 pm
I understand. Looking forward to your fist newsletter
Have a great day!
April 9th, 2013 at 8:50 pm
Thanks Pascal, you too.
May 1st, 2013 at 3:44 pm
Made this last week, was so good, we ate it for days!
May 1st, 2013 at 5:00 pm
Thanks Kate that’s great to know and hope you enjoy my other recipes too !!!
May 19th, 2013 at 10:19 pm
I love this recipe; it’s so very yummy. I make it on a regular basis. Sometimes I use homemade tvp mince.
Thank-you for this lovely recipe. ^_^
May 20th, 2013 at 2:44 pm
Thanks for dropping by Nuu, I am so glad you enjoy this regularly. How do you make your own TVP ?
May 20th, 2013 at 8:04 pm
I suppose I should have worded that better.
I take tvp, add water, Bragg’s/soy sauce, oregano, cumin, black pepper, salt, liquid smoke, and a little oil to a saucepan. I cook it down till it can be browned a bit, then proceed with your recipe. It’s fantastic every time. ^_^
Thank-you again. ^_^
May 21st, 2013 at 9:23 am
Thanks for that Nuu.
May 22nd, 2013 at 6:14 pm
Oh my God this is TOO good! Thank you so much!