Anyone got a good recipe for spaghetti bolognese that doesn't have stock cubes or yeast in it?

Question

Wine is created by fermentation and therefore has yeast in it. Recipes with no wine please!

I am actually allergic to yeast, fungi and mould, so no wine, mushrooms, bovril, mayo, cheese, vinegar, any normal store-bought sauce is out of the question! It is really hard to get decent meals but I feel so much better than I used to.

Quorn is manufactured from mould

Answer 1

just use your normal recipe..it doesnt have to have wine in or stock cubes.

Answer 2

This is vegetarian version, so not strictly a Spaghetti Bolognese.

For 2-3 people

Garlic - I like lots so i use 3 cloves finely chopped
Onion - 1

Red peper
green pepper
carrot finely chopped
small dried red chilli
1/2 tsp of cumin
1/2 tsp of fennel seeds
4-5 fengreek seeds
1/2 tsp of paprika
1 tbls of Tomato ketchup or tomato puree.
Mushrooms - bigish handfull

optional.
brocolli
courgettes

Olive oil 2 tbls on medium heat
add dried red chilli
1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
4-5 fengreek seeds
Add the chopped garlic and fry for a few mins.
Add the chopped onion and finely chopped carrots
1/2 of paprika - more for the colour than the taste.
Fry for a few mins till the onions soften.
Add the peppers and fry for 2 mins
Add the courgette if using (sliced)
Add the mushrooms
Add brocoli ( if using)
Fry for 2 mins.
Add tinned tomatoes (1-2 tins) 2 tins for 2+ people.
sometimes a splash of tomato ketchup or puree (normally Tommy K)
and then bring to a simmer and then turn down the heat and cover.

Normally I have a spliff and the put the spaghetti on after that. 20 mins. Remember cooking needs to be enjoyed!

Cheese greated on top.

It is not traditional version, but it makes it tasty and different from the usual spag boll's you get.

It is, in my humble opinion, better sauce than the one I had staying in a 4star hotel in Newcastle this week.

You can chop and change the vegetables used. I will always used onion, garlic. tinned tomatoes and spices, but if I don't have a green peper, i don't use one. much like with corgettes and brocoli.

A good trick is to rinse out the tomato tins with water and the puree or tommyK and then chuck that in after the tomatoes.

Answer 3

Spaghetti Bolognese - Bolognese sauce usually features at least two different kinds of meat, the meat is usually minced, not ground, and milk or cream in some measure is added at some point. This is my adaption of the Bolognese recipe. 3 Tb olive oil 3 TB butter 1 large onion, finely chopped 2 stalks celery finely chopped 2 carrots finely chopped (size of a wooden match head) 2 bay leaves 1/2 tsp dry oregano (more to taste) 1 tsp fresh 1/4 cup red wine (optional) 1 14 oz and 1 28 oz can tomatoes (36 oz all together) 14 oz tomato sauce - homemade, or commercial, Hunts or similar 1 lb good quality beef, minced 1/4 lb ground pork or Italian style pork sausage broken up in small pieces salt chili pepper or pepperoncino, small piece (more to taste) IN an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add the celery, carrot and optional hot pepper and cook gently until softened, about 2 - 4 minutes. ADD the minced beef and the pork sausage, breaking it up with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated. ADD the tomatoes, the oregano and the bay leaves and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally. Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.) USING FRESH TOMATOES: Plunge in hot water, peel and de seed as much as possible, simmer in a little water, covered, until soft, then process briefly to a coarse sauce consistency before adding. YOU can refrigerate for up to 3 days. Freezes well. You can make extra portions for later. Hope you like it. It's grrrrr8.............Flo

Answer 4

For the bolognese - (serves 4)

Pan fry in small amount of olive oil, 1/2 white onion sliced, 2 cloves garlic, 4 rashers streaky bacon cut up
Fry for 5 mins till soft. Add 800g mince - brown all over. Turn heat up and add 150ml of red wine (pref italian) Reduce by 1/2 then turn heat down and add 1 tin chopped tomatoes, 1 tube tomato puree, 8 leaves basil-cut finely, season to taste - simmer for 20 mins.
Meanwhile prepare your spaghetti and grate some fresh parmesan.
This is the recipe I use in my restaurant - Enjoy!

Answer 5

Oh jeez... no yeast because of the wine and no stock cubes? Some sort of serious vegetarian thing? Is it an alchohol thing? A really good bolognese requires stock, includes meat and actually to really make it requires milk. I am so curious why you would be focusing on yeast. Even people who can't eat bread (hence yeast) can drink wine.

Answer 6

Mince or quorn mince fried in a little oil with onions, garlic, tinned tomatoes (or Sainsbury's sugocasa or passata) and sliced mushrooms. You could add bovril (not sure about vegemite, def not marmite) for a bit of depth or a splodge of worcester sauce. Leave it in the oven on low for an hour or so to simmer and thicken up. C'est tout!

Answer 7

You can use chicken stock or broth in place of the wine (or omit it altogether):

Bolognese Sauce

1/2 pound ground veal
1/2 pound ground pork
1 medium onion, chopped (1/2 cup)
1/2 pound fresh mushrooms, sliced
1 tablespoon bottled minced garlic
1 28-ounce can crushed tomatoes in puree
1 15-ounce can tomato sauce
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon fennel seeds, crushed
1 pound dried pasta, cooked and drained
Grated Romano or Parmesan cheese
Fresh rosemary sprigs (optional)

Cook and stir veal, pork, and onion in a 4- to 5-quart Dutch oven until meat is browned. Add mushrooms and garlic; cook 3 to 5 minutes more or until mushrooms are tender, stirring occasionally. Drain off fat.

Stir in tomatoes, tomato sauce, wine, salt, rosemary, red pepper, black pepper, and fennel. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Serve over hot pasta. Sprinkle with grated Romano cheese. If desired, garnish with rosemary sprigs. Makes 8 servings.

Answer 8

Easy

Saute some chopped onion and crushed garlic in a pan till soft, add a handful of mushrooms and cook for a couple more minutes, add your ground/mince beef and cook until browned then add two tins of chopped tomatoes, loads of herbs and some black pepper, put the lid on and simmer for 30 mins until thickened, yum yum yum! I also like to add some grated carrot while its cooking to add some veg and enjoy I get my "5 per day" you cant taste it when its done

Answer 9

I think you are going to have an extremely hard time finding a bolognese that has no wine in it. Wine is "the thing" about bolognese that makes it bolognese.

Just make regular spaghetti sauce with ground beef in it.

Answer 10

Spaghetti Bolognese with yeast or cubes? How is that possible? No good chef will ever use these "things"

Here are some receipies

http://cook.dannemann.org.uk/cooking/mains/bolognese/
http://www.cooks.com/rec/search/0,1-0,spaghetti_bolognese,FF.html
http://www.bbc.co.uk/food/recipes/database/spaghettibolognese_67868.shtml
http://www.e-rcps.com/pasta/rcp/p_abc/bolognese.shtml
http://www.ehow.com/how_13688_make-spaghetti-bolognese.html
http://www.brothercake.com/site/personal/cooking/recipe11/

Answer 11

All you need is mince, chopped tinned tomatoes and some herbs.

A squirt of tomato ketchup will add some extra flavour