Bolognese

• 1 Tbsp Oive oil
• 30 Gram Onions (diced)
• 20 Gram Carrots (diced)
• 30 Gram Celery (diced)
• 30 Gram Leeks (diced)
• 1/2 stalk Spring onions (diced)
• 1/2 Yellow bell peppers

• 1/2 Red bell peppers
• 2 Garlic cloves, sliced
• 1 Bay leaf
• 2-3 Tbsp Red wine
• 1 tsp Red chilli flakes
• 2 Tbsp Tomato puree
• Golden Goodness Soya Pieces

Step 1 : In a heavy bottomed pan, heat up some chilli flavored olive oil.

Step 2 : Sweat the onions, carrots, leeks, celery, spring onions, yellow and red bell peppers along with the garlic and the bay leaf for about 5 minutes.

Step 3 : Soak the soy granules along with the wild mushrooms in hot water till they rehydrate and get soft.

Step 4 : Strain but keep the mushroom stock.

Step 5 : Add the mushrooms, soy granules and saute well for 5 minutes.

Step 6 : Deglaze with red wine and reduce for 5 minutes.

Step 7 : Spoon the tomato puree and tomato concasse along with the thyme, sage and rosemary.

Step 8 : Season to taste and simmer the ragout for 30 minutes.

Step 9 : Serve with any kind of pasta or egg noodles.