May 28th - Vegan Zucchini Bolognese with Penne

After a long day of dealing with incompetent contractors, I asked or rather demanded that D make dinner.  I have never seen such idiots wielding large machinery in my life, in person and not on a Dateline expose. The dude finishes trimming the balcony door and he tells me he's done.  I tell him the door still looks like poo.  He looks at me and says 'Yeah, it does'.  'Yeah, it does' like we're chatting over coffee.  After, a number of these exchanges and new dudes, the door got worse before it got better.  Suffice it to say, I was in no mood to chop anything except maybe the Western International Contractors' extremities and essentials off.

Vegan Zucchini Bolognese with Penne

Start the pasta water boiling now.  Salt with a good T (Tablespoon) or 2 of Seasalt. 

1 28 oz tin Italian Tomatoes, chopped
1/2 jar of plain Tomato sauce or Passata
or if you do choose not to use the 1/2 jar, use 1 T Tomato Paste
1 Onion diced
2-3 cloves Garlic
1 medium Zucchini, sliced
8 Button Mushrooms, sliced
1 package Vegan Soy, mince (Italian flavour, optional)
1/2 T Basil, dry
1/2 T Oregano, dry
2 T -1/4 c Olive Oil
1/4 c Water
1/2 T Chili Flakes (Optional)
Grated Parmesan (Optional)

In a large skillet, heat 2 T of the Olive Oil.  Sautee the Onions 2 minutes until soft.  Add the Mushrooms.  Spread out so you can give room to brown.  If they are crowded, they will only steam.  2-3 minutes.  Add the Zucchini and sautee for another 2 minutes.

Add the Soy Mince.  It will be in one big block so break it up with a wooden spoon and spread out.  Add the Garlic.  Add some water to loosen up the Soy.  It will absorb it and make it softer.  Add more oil as needed.

The Pasta should take about 10 minutes.  Add the pasta directly to the Sauce.  In this case, drain in a colander first and shake.  Normally, I'd lift the pasta directly into the sauce but in the case of a Bolognese, I like the sauce to be clingy so the extra water will thin it out too much. 

Top with a nice mound of freshly grated Parmesan and a few drops of Truffle oil.

MMMMMM

We had a Treana Pasa Robles Red 2006.  Fruit forward nice balance with the red sauce.