Kasha bolognese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 1 | small | Yellow onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | large | Or 2 small celery stalks; chopped |
| 1 | medium | Carrot; chopped |
| ½ | Red bell pepper; chopped | |
| 2 | tablespoons | Fresh chopped parsley |
| 1 | pinch | Ground clove |
| 1 | teaspoon | Ground cinnamon |
| 2 | teaspoons | Crumbled dried oregano |
| 2 | teaspoons | Crumbled dried marjoram |
| ½ | cup | Dry red wine or vegetable stock |
| 1½ | cup | Cooked kasha; (see note) |
| 28 | ounces | Canned chopped tomatoes with juices |
| 2 | tablespoons | Raisins |
| Salt and pepper; to taste | ||
| ½ | pounds | Dry spaghetti; cooked and drained |
Directions
MAKES 4 SERVINGS OVO-LACTO/VEGAN This is a veggie variation of the classic meat sauce from Bologna in Northern Italy. The use of kasha, roasted buckwheat groats, instead of ground beef keeps this meatless version hearty and thick.
In large skillet, heat oil over medium heat. Add onion, garlic, celery, carrot, pepper, parsley, clove, cinnamon, oregano and marjoram. Saute until vegetables are soft, about 10 minutes.
Add wine or stock; turn up heat to medium-high. Cook, stirring, until liquid has evaporated, about 3 to 5 minutes. Add kasha; continue cooking another 2 minutes. Stir in tomatoes, raisins, salt and pepper. Simmer uncovered until thick, about 10 minutes. Ladle over hot pasta and serve.
Makes 4 servings.
NOTE: To cook kasha the traditional way, coat one to two cups of the grain with one beaten egg. Over medium heat, stir the egg-kasha mixture constantly until toasted, scraping the bottom of the pan. (The egg coating seals each groat, preventing them from becoming mushy.) Add two cups boiling water to the toasted kasha with a pinch of salt. Reduce the heat and simmer covered until the water is absorbed and the kasha is tender, about 15 to 20 minutes. If you prefer, you can toast the grain without the egg. One cup dry kasha yields 3 cups cooked.
PER 1CUP SERVING: 375 CAL.; 12G PROT.; 4G TOTAL FAT (.5G SAT. FAT); 72G CARB.; 0 CHOL.; 440MG SOD.; 6G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 46 Converted by MM_Buster v2.0l.