I have been meaning to get this one on here for a long time and TBH I thought it was until I reposted another fabulous bolognese on my feed and realized that it hadn’t made it up yet. Well today is the day. We originally made this recipe for tacos cause a)who doesn’t love meaty tacos and b)TACOS. AMI RIGHT?? A couple days after eating said tacos I was trying to figure out what to do for dinner when I realized that I had the makings for spaghetti bolognese at my fingertips.
I have been vegan now for almost as long as I’ve been sober. When I gave up the booze a few other things came for the ride. Cigarettes, same day as booze. Gluten came next and then dairy and meat. Fish was the last to fall off and that was about 5 years ago. I was a pescatarian for about two years after I got sober and truth be told I really needed to be. My body was going through a major transition detoxifying and I needed the rich fat from the fish to not literally lose my mind. I started to feel incredibly guilty about it and eventually that went too. What does this have to do with tofu bolognese? Not much except for the fact that sometimes I still really miss eating a carnivore’s diet. There I said it. I have no intention of starting again, kinda like I’m never going to drink again but this is a one day at a time kind of like for me so I’ll just say today.
To the SAUCE! I looked in my fridge that day, saw leftover tomato sauce, leftover tofu meat and a lightbulb went off. OF COURSE! How can this be bad? I was somewhat worried about the texture but then all the memories of meat bolognese came back and I knew that this sauce was going to rock my world.
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