Cook the enchantment: Moroccan Bolognese Pasta, a vegan delight with a twist—vibrant, aromatic, and infused with the soulful spices of North Africa.
"Moroccan spices make everything nice." - Emma Fox blurted out during a private Chef event (2024, true story).
OPENING ANECDOTE
In the art of Bongo pasta crafting, we embrace the vibrant journey of flavors from Morocco to your plate. The adventure starts with the Sauté, where onions, carrots, celery, and garlic dance in olive oil to release their essence. This base then welcomes the Simmer, where our vegan mince or lentils, along with a symphony of Moroccan spices, tomato paste, and wine, meld into a rich, aromatic sauce that's allowed to bubble gently, letting flavors deepen and marry. Finally, the Combine stage, where the perfectly al dente pasta is embraced by this exotic sauce, creating the Pasta dish we cherish and share. Understanding this process is key to mastering the Bongo pasta-making magic.
MOROCCAN BOLOGNESE PASTA
Alright, let's Bongo, amigos! Ready to twirl into a flavor fiesta? Today, we're plunging into the exotic realm of Moroccan Bolognese Pasta. This isn't your typical pasta dish, folks. We're talking about a vegan delight, bursting with the soulful spices of North Africa, that'll have you exclaiming 'Yalla!' with every bite. So, tie on your aprons, don your chef's hats, and let's get cooking!
INGREDIENT & SHOPPING LIST
Exact measurements above. 🔺
Checklist for shopping below. 🔻
DIRECTIONS
Sauté:
Begin your culinary adventure by heating 2 tablespoons of olive oil in a large skillet or pot over medium heat. Once the oil is warm, add 1 finely diced onion, 1 finely diced carrot, and 1 finely diced celery stick. Stir occasionally, allowing these vegetables to soften and release their flavors, which should take about 5-7 minutes.
Then, introduce 1 minced garlic clove, cooking for another minute until fragrant. This base will lay the foundation for the rich flavors of your sauce.
Simmer Sauce:
Now, add 300g of vegan mince or lentils to the pot, stirring well to combine with the vegetables.
Sprinkle in 1 tablespoon of your Moroccan spice blend, letting the spices toast slightly to enhance their aroma. Follow with 1 tablespoon of tomato paste, stirring to coat everything evenly.
Pour in 400g of canned chopped tomatoes and 1/2 cup of red wine, mixing thoroughly.
Season with 2 teaspoons of sea salt, ½ teaspoon of black pepper, and 1 teaspoon of sugar to balance the acidity of the tomatoes.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover the pot, allowing the sauce to simmer gently for about 30 minutes, stirring occasionally. This slow simmer will meld the flavors together, creating a deep, complex sauce.
Cook Pasta:
While your sauce is simmering, bring a large pot of salted water to a boil.
Add 220g of spaghetti or your chosen pasta, cooking according to package instructions until it reaches the perfect al dente texture. Remember, al dente pasta has a slight bite to it, which will hold up well when mixed with the sauce. Before draining, reserve about a cup of the pasta cooking water; this starchy water will help to thicken and bind the sauce to the pasta.
Combine:
Once your pasta is cooked, drain it, but do not rinse. Return the pasta to the pot or transfer it to the skillet with the sauce.
Gently mix the pasta with the sauce, adding a bit of the reserved pasta water at a time to reach your desired consistency. The pasta water helps to create a silky sauce that clings beautifully to the pasta. Adjust seasoning if necessary, adding more salt or pepper to taste.
Serve:
To serve, plate the pasta, ensuring each serving gets a generous amount of the rich Moroccan Bolognese sauce.
Top with a sprinkle of vegan parmesan for a cheesy finish, and garnish with fresh herbs like parsley or cilantro for a pop of color and freshness. This dish not only tastes divine but also presents beautifully, making it a feast for both the palate and the eyes.
FUN FACTS by BONGO
PRO TIPS by BONGO
FINAL NOTE
With Chef Bongo's Vegan Moroccan Bolognese Pasta, you're not just cooking—you're weaving a tapestry of flavors that tells a story of cultural fusion and culinary innovation. This recipe is a celebration of Moroccan heritage, where the warmth of spices meets the comfort of pasta, creating a dish that's both exotic and familiar, nourishing and indulgent.
Whether you're savoring this pasta dish as a cozy weeknight dinner, bringing it to a potluck to share the vibrant taste of Morocco, or serving it at a dinner party to astonish with its depth of flavor, it stands as a testament to the beauty of plant-based cuisine. It's a reminder that food, especially when it bridges cultures, is about connection, exploration, and the joy of communal eating.
As I often say, "Cooking is not just about following recipes; it's about infusing your dishes with curiosity, care, and a dash of adventure."
Relish in your Moroccan Bolognese Pasta creation, and don't forget to share this journey of flavors with friends and family. From our kitchen to yours, happy cooking and happy sharing!
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