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Time needed: 1 hour and 30 minutes.
Makes: 4 – 6 servings
Parmesan cheese, for topping
Basil leaves, for topping
3 tablespoons olive oil
1 piece large white onion, diced
6 pieces garlic cloves, diced
2 pieces celery stalk, finely chopped
2 pieces medium carrots, finely diced
1 teaspoon rosemary
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon smoked paprika
½ teaspoon nutmeg
2 teaspoons chili flakes
2 packs firm tofu, drained well, and patted dry
1 cup red wine
2 cup canned diced tomato
2 teaspoons sugar
Salt, to taste
Ground black pepper, to taste
Crumble tofu into fine crumbs. Set aside.
In a pot over medium heat, sauté the onion, garlic, celery, carrots, and mushrooms until fragrant. Add rosemary, thyme, oregano, smoked paprika, nutmeg, and chili flakes. Season with salt and pepper and cook for a few minutes.
Add the crumbled tofu and cook for a few minutes. Deglaze pan with red wine. Add the canned tomatoes and sugar and mix well. Simmer for about 25 minutes with occasional stirring.
While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain well.