Recipe. FOR 4 PEOPLE
350 g (12.3 oz) Seitan (also the burger-shaped one is fine) + 2 carrots + 2 stalks of celery + 1 shallot + 1 bottle of organic tomato puree + 1 sprig of rosemary + half a glass of white wine + extra virgin olive oil + salt.
Peel, wash and chop the vegetables and put them in a pan with the oil (about 4 tablespoons) and finely chopped rosemary. Cook over low heat for 5 minutes and add the crumbled seitan (use your hands to do it). Mix well and pour in half a glass of white wine. Add the tomato puree, some salt, cover with the lid and cook over low heat for about 20 minutes. Stir occasionally and if the sauce becomes too dry, add a bit of water. This Bolognese sauce is great!