The Story
Growing up Dominican in New York City, vegan wasn’t exactly in the vocabulary. My mom’s bistec con arroz y habichuelas could bring the whole family running from wherever they were. Meat was love. Meat was celebration.
This bolognese doesn’t apologize for being plant-based. It stands on its own, built with textured vegetable protein that I treat with the same respect I’d give any protein, fortified with white wine, aromatics, and the kind of patience my mother taught me without ever saying a word about it.
Ingredients
- 4 tablespoons olive oil
- 1½ cups diced carrots
- 1½ cups diced celery
- 1 cup minced onion
- ⅓ cup minced garlic
- 2 pounds textured vegetable protein (TVP)
- 2 cups dry white wine
- 3 cups crushed tomatoes
- 2 bay leaves
- 2 tablespoons dried oregano
- Kosher salt and freshly ground black pepper
- 1 to 2 pounds fresh or dried pasta
Method
- Set a large, heavy-bottomed pan over medium-high heat and add the olive oil. When it shimmers, add the carrots, celery, and onion. Cook for about 7 minutes, stirring occasionally, until softened.
- Add garlic and cook for 3 minutes, stirring constantly until softened and fragrant.
- Stir in TVP and pour in the white wine. Let it cook for about 2 minutes until the wine reduces.
- Add crushed tomatoes, bay leaves, and oregano. Season generously with salt and pepper. Drop the heat to low and simmer, uncovered, for 45 minutes, stirring occasionally.
- Cook pasta in salted water until a minute before done. Reserve at least a cup of pasta water before draining.
- In a separate wide pan, combine about a cup of bolognese with the cooked pasta and ¼ cup pasta water. Toss over medium heat until sauce clings to every strand.
- Serve immediately while hot.
About Chef MiGs
Miguel Trinidad is a James Beard Award-nominated chef and culinary pioneer behind 99th Floor, New York City’s acclaimed fine-dining experience. He’s been cooking professionally since 2007, trained at the Institute of Culinary Education, and his restaurants Maharlika and Jeepney revolutionized Filipino cuisine in America. His current venture, Marie’s in Bushwick, brings Italian-American comfort food to the neighborhood. He’s appeared on Beat Bobby Flay, The View, and CBS Sunday Morning, and co-authored the New York Times bestselling cookbook I Am a Filipino.
