Tempeh Bolognese Pasta Sauce Recipe

Ingredients

• 8 oz/227 g tempeh (see note 1)
• 2 tablespoons olive oil
• 1 cup diced, peeled yellow onion (about 1 small onion)
• ½ cup diced, peeled carrots (about 1 small carrot)
• ½ cup diced, trimmed celery (about 1 celery stick)
• 1½ teaspoon minced/pressed, peeled garlic (about 1 garlic clove)
• 2 cups diced, trimmed white or cremini mushrooms
• 2 teaspoons salt
• 1 teaspoon dried oregano
• ½ teaspoon crushed red chili pepper
• ½ teaspoon freshly ground black pepper
• 1 teaspoon finely chopped fresh sage
• 1 teaspoon finely chopped fresh rosemary (leaves only)
• 1 bay leaf
• ½ cup dry red wine
• 3 cups (28 oz can) diced tomatoes with their juice (see note 2)
• 1 cup water or vegetable stock
• ¼ cup brown sugar
• 1 pound (453 g) spaghetti or your favorite pasta (see note 3)
• Grated Parmesan or Pecorino Romano cheese (or vegan cheese alternative)