Bolognese sauce is typically a meat-based sauce that originated near Bologna, Italy. You will not miss the meat in this recipe, nor the time it requires to make the sauce. Nevertheless, making homemade spaghetti pasta is a gourmet trick used in five-star restaurants.
I’ll show you step by step how to make the pasta and sauce. I used my KitchenAid mixer with pasta attachments. Homemade pasta cooks quicker and is so delicious compared to store-bought pasta. It is worth the time. You will need a KitchenAid mixer with paddle, dough hook, dough roller, and spaghetti attachment.
Vegan Bolognese Sauce
- 2 Teaspoons of Extra Virgin Olive Oil
- 1 Package of Gardein Beefless Ground Crumbles
- 32 Ounces of Michael’s of Brooklyn Home Style Gravy (Found at Sprouts)
- 2 Teaspoons of Red Wine Vinegar
- 2 Teaspoons of Sugar
- 1 Teaspoon of Dried Oregano
Step 1: Microwave Gardein Beefless Ground Crumbles for five minutes.
Step 2: Place large pan on the stove at medium-high heat. Add the extra virgin olive oil.
Step 3: Place Crumbles from the microwave into the pan on the stove.
Step 4: Place the rest of the ingredients into the pan and stir. When it begins to boil, turn the heat to low. Let the ingredients simmer for 15 minutes.
Add pasta to a bowl with the Bolognese sauce. Sprinkle with vegan parmesan and a dash of Italian Parsley.
Fresh Homemade Vegan Spaghetti
Step 1: Place the following ingredients in the KitchenAid mixer bowl with the paddle attachment.
- 1 3/4 Cups of All Purpose Flour
- Mix the following as per the instructions on the package in a separate container. Then add to the flour in mixing bowl. 3 Tablespoons of Bob’s Red Mill Egg Replacer, plus 6 Tablespoons of water.
- 1/4 Teaspoon of Salt
- 1 Tablespoon of Organic Red Palm Oil
Step 2: Mix for about thirty-seconds with the paddle attachment and then switch to the dough hook. Add water into mixture slowly (¼ to a ½ cup of water, it depends on the humidity in the air). Combine for two to four minutes on speed two. The dough should resemble crumbles like in the photo below.
Step 3: After the dough is combined, place in plastic wrap and refrigerator for 30 minutes.
Step 4: While the dough rests, you can prepare the KitchenAid mixer with the pasta roller. The pasta roller attaches to the mixer easily. See instructions for assembly.
Lightly flour parchment paper and roller attachment.
Step 5: After thirty minutes, take the pasta out of plastic and knead.
Step 6: Then split into four separate sections, as shown below.
Wrap up the other three sections while you work with one piece of dough at a time.
Step 7: Take the dough and press out to about ½ inch. Turn speed on mixer to about one or two and then place dough roller on number one and roll through a couple of times.
Step 8: Then change the number on the roller to two and let the dough run through the attachment. Flour lightly dough between each number. Let the mixture go through the rollers and move the dial up a number each time from one to five. The dough will become thinner, as the numbers increase. Run the dough through the number five twice.
Step 9: Change dough roller to spaghetti attachment. Lightly flour spaghetti attachment and run thinned dough through.
Lightly flour dough to keep from sticking.
To make the rest of the pasta repeat steps seven through nine with the remaining dough.
Place spaghetti in a large pot of boiling water with olive oil and cook at a rolling boil for three minutes. I cooked the spaghetti in batches and kept using the hot water. Remove spaghetti with tongs.
Then roll an individual serving using a deep fork. The recipe makes approximately eight servings.
Place fresh hot pasta in serving bowl with Bolognese sauce. If eating spaghetti later, let sit on parchment paper until room temperature. Then place in covered container and refrigerate until ready to use. Pasta can stay fresh for a couple of days in the fridge.
Sending you love and light.