Vegan Ragù alla Bolognese

aged by Italian consortiums, and protected by law. Italian Food Certifications are: DOP or PDO - Denominazione di Origine Protetta, or Protected Designation of Origin. This strict label regulates both traditional production methods and packaging, as well as protecting origin. Example: Parmigiano Reggiano. IGP - Identificazione Geografica Protetta, or Protected Geographical Indication. This label links a product to a specific region, with at least one phase of production occurring there. Less stringent than DOP, but still a respected certification. Example: Mortadella Bologna. STG - Specialità Tradizionale Garantita, or Traditional Specialities Guaranteed. This certification ensures quality standards, as well as traditional production methods. Example: Pizza Napolitana. Italian Wine Certifications: DOGC - Denominazione di Origine Controllata e Garantita, or Controlled and Guaranteed Denomination of Origin. This is the strictest wine certification; yield must undergo evaluation and tasting, with quantities capped. Example: Albana.di Romagna. A Food Tour of Emilia-Romagna DOC - Denominazione di Origine Controllata, or Controlled Denomination of Origin. More common and less stringent than DOCG, this label guarantees quality, authenticity, and origin. DOC wines can incorporate grape blends. Example: certain Lambruscos. IGT - Indicazione geografica tipica, or Typical Geographical Indication. Indication of geographical region; this label was created for Super Tuscan wine. Example: all varieties of Lambrusco in the Emilia-Romagna region are certified under the IGT label. VdT - Vino da Tavola, or - quite simply - table wine. Indicates everyday drinking wine, but does not guarantee high quality. No vintage information is allowed on this label.

RECIPE

Vegan Ragù alla Bolognese

While untraditional, the omission of meat and inclusion of mushrooms can provide the savory flavor that defines a great ragù. Mushrooms, like meat, contain high levels of the amino acid, glutamate, which give this dish its’ umami mouthfeel. Since porcini mushrooms are an acceptable inclusion to the traditional meat recipe by the Accademia Italiana della Cucina, this recipe stays true to the spirit of Italian cuisine.

INGREDIENTS

12 oz. mixed mushrooms, mainly porcini, coarsely chopped 1/3 oz. dried porcini mushrooms, soaked in 1/4 cup boiling water 1 medium carrot, finely chopped 1 medium stalk celery, finely chopped 1/2 cup finely chopped onion 6 oz. Italian tomato paste Emilia Romagna Recipes 1/2 cup white wine (white is most traditional, although some people prefer red) 1/2 cup non-dairy milk, I.e.almond or soy (unflavored only) Olive oil Salt and pepper, to taste

DIRECTIONS

1 - In a heavy bottomed pot, heat a small amount of olive oil until shimmering. 2 - Add the chopped sofritto (carrots, celery and onion) and cook on medium-low heat until onions are transparent, about ten minutes, stirring frequently. Stir in the fresh mushrooms and continue cooking until he vegetables are cooked down and the mushrooms have released their juices. 3 - Drain the reconstituted porcini mushrooms, reserving liquid. Finely chop mushrooms, and add to the pot. Stir. 4 - Add tomato paste, porcini liquid and wine. 5 - When all is incorporated, gradually add milk substitute, stirring until completely absorbed. 6 - Season with salt and pepper, to taste. Cover and simmer for 1 to 2 hours. 7 - Serve over tagiatelle, cooked al dente. 8 - If desired, nutritional yeast sprinkled on top can take the place of parmigiano.