INGREDIENTS

• 100 gr. of SOY + textured soy

• 1 package of Fettuccine

• 300 cc. of water

• 2 medium onions

• 1 bell pepper

• 1 clove of garlic

• Olive oil

• Broth, as needed

• 500 ml. Tomato puree or diced tomatoes

• Oregano and ground chili to taste

• Laurel

• Salt and pepper

Procedure

Hydration of soybeans
First, the textured soy must be hydrated so that it acquires a moist texture similar to minced meat. In a large container, place the 100 grams of SOY + together with the 300 cc. of water, taking into account that it doubles in size. The hydration process takes approximately 20 minutes.

Preparation

Chop the onion, garlic and bell pepper and sauté them over a moderate heat.
Add the previously hydrated soy and sauté it, and add a glass of broth, stir and let it reduce.
Add the tomato puree.
Season with ground chili, bay leaves, oregano and salt, and cook the Bolognese sauce for at least 1/2 hour.
Boil the pasta in plenty of water until boiling and add salt.
Once ready, serve the pasta with the Bolognese sauce.

And enjoy!