A Rich Bolognese ..You Can Afford

Presenter / Channel

• Rick, Backyard Chef

Ingredients (with quantities / substitutions mentioned)

TVP “beefy” base

• TVP soy protein / textured protein (amount not specified)
• Bovril (recommended): 2 tsp for rehydration
• Mushroom powder: 1 tsp
• Boiling water (enough to rehydrate; quantity not specified)
• Garlic: “a little bit” (minced/crushed; amount not specified)

Vegetables / aromatics

• Celery: “a couple of little bits” (amount not specified)
• Onion: diced (amount not specified)
• Carrot: diced (amount not specified)
• Mushrooms: sliced/diced (amount not specified)

Sauce

• Tomatoes: 1 can of tomatoes, blended
  • Referred to in subtitles as “pata” (likely passata/pasta sauce, but exact product unclear)
• Tomato paste / tomato puree: a couple of tablespoons
• Dried oregano and dried basil (or other herbs of choice)
• Wine: added (amount not specified); optional (“don’t have to use wine”)
• Worcester sauce / Worcestershire: “a little bit” (amount not specified)
• Black pepper: to taste
• Balsamic vinegar: a little bit (amount not specified)
• Milk: added to make it creamy (amount not specified)
• Salt: “a little bit” (explicitly says salt hasn’t been added yet)

Pasta + serving

• Pasta: cooked as per packet instructions
  • Subtitles suggest tagliatelle/taglielli (any pasta works)
• Reserved pasta water: as needed to adjust thickness
• Parmesan: for serving (“get some parmesan on there”)
• Basil or parsley: to finish (amount not specified)

Fat

• Lard: used in the pan (about a tablespoon mentioned; “more lard” during cooking)
• Substitutions: olive oil or any cooking oil
• Also noted: beef tallow is exceptional (optional alternative)

Equipment / Preparation

• Bowl for rehydrating TVP mixture
• Pan for browning TVP and building the sauce
• Pot for cooking pasta

Prep included:

• Blend tomatoes before adding to sauce.
• Dice/slice vegetables (celery, onion, carrot, mushrooms).
• Rehydrate TVP with hot “beefy” stock/mix first.

Method (step-by-step)

1) Rehydrate the TVP (beefy “mince”)

1. In a bowl, add boiling water.
2. Stir in 2 tsp Bovril and 1 tsp mushroom powder.
3. Add TVP (it doesn’t have to hydrate immediately).
4. Stir for ~10 minutes until rehydrated and flavored.
   • Tip cue: keep stirring “over nice and steady.”
5. Mash in garlic (optional, to taste).

2) Prep vegetables

1. Dice and add celery, onion, carrot.
2. Slice/dice mushrooms and add.
3. Stir until the mixture has absorbed the beef flavor evenly.

3) Cook pasta

1. Cook pasta according to packet instructions.
2. Save some pasta water before draining.
3. Later, either:
   • stir pasta into the sauce, or
   • plate pasta and spoon sauce over.

4) Brown the TVP and build the bolognese

1. Heat a hot pan (chef uses lard; oil is fine to substitute).
2. Add TVP mixture and let it settle to brown.
   • Aim for brown, slightly crispy edges; then turn/turn over to brown more.
3. Remove TVP to a bowl (as described), then:
4. Add more lard, then cook celery/onion/carrot.
5. Brown/cook vegetables for ~5–6 minutes, stirring.
6. Add mushrooms and cook until browned and moisture cooks out.
7. Add garlic and cook for ~30 seconds, then stir through.

5) Tomato + seasoning + simmer

1. Stir in tomato paste/puree (a couple of tablespoons) and cook briefly to:
   • darken and reduce sourness
2. Add herbs (oregano + dried basil, or your choice).
3. Add wine (optional) and cook until combined.
4. Add the rehydrated TVP back in and stir until soaked through.
5. Add blended tinned tomatoes.
6. Stir in Worcestershire sauce.
7. Add black pepper and stir.
8. Simmer uncovered for ~20 minutes.
   • Moisture control: keep it moist; if it dries, add a splash of water.
9. Stir in balsamic vinegar.

6) Make it creamy without cream; combine with pasta

1. Add milk to make it rich and creamy (without cream).
2. Add a little salt (chef notes salt hasn’t been added yet).
3. Add pasta straight into the sauce.
   • If needed, loosen with saved pasta water.
4. If it thickens too much, loosen with pasta water.
5. Finish with basil or parsley.

Chef tips / notes / common cautions

• No mince needed: TVP rehydrated with Bovril + mushroom powder gives a “beefy” taste; “you can’t tell the difference.”
• Browning matters: letting TVP settle, brown, and crisp slightly helps it feel more “mince-like.”
• Moisture control: simmer ~20 minutes uncovered; if it dries, add a splash of water.
• Freezing: “it freezes.”
• Celery note: chef says they personally wouldn’t put celery in because they can taste it.

Plating / Serving

• Serve with parmesan on top (“get some parmesan on there”).
• Pasta serving options:
  • mix pasta into the sauce, or
  • plate pasta first and top with sauce.
• Garnish with basil or parsley.

Variations mentioned (concise)

• Bovril flavoring: Bovril preferred; can use beef bullion cubes or oxo cubes
• Fat: lard / beef tallow; or substitute olive oil / any cooking oil
• Wine: optional
• Herbs: oregano + dried basil or any herbs you like
• Celery: optional—chef preference to omit

Source referenced at end

• Channel/Presenter: Rick, Backyard Chef
  • Video: “A Rich Bolognese ..You Can Afford” (YouTube cooking video)