Beef or tempeh bolognese-style pasta sauce

INGREDIENTS:

2 tablespoons olive oil

1 medium onion, diced

3 large garlic cloves, minced 

salt, to taste

1 medium sized carrot, peeled and small diced, about 1/4 lb.

1/2 a medium celeriac bulb, peeled and small diced, about 1/4 lb.

a few pinches of dried herbs- thyme, sage, oregano, rosemary etc.

2 bay leaves

1/4 cup wine, red or white

1 lb. ground beef or crumbled tempeh

1 28 oz jar tomato puree

1/2 cup grated parmesan or romano, plus more for serving, optional

chopped fresh parsley or basil for serving, optional

INSTRUCTIONS:

Heat 1 tablespoon of oil in a heavy bottom soup pot or large cast iron skillet.  When hot, add the onion and garlic with a few pinches of salt and saute over medium low heat until translucent.  Add the carrot and celeriac and a little more salt and saute until tender, stirring occasionally, about 10 minutes.  Add the herbs, bay leaves and the wine, and continue cooking until the pan is almost dry.

Meanwhile, heat the remaining tablespoon of oil in another skillet.  Brown the beef or tempeh with a few more pinches of salt.  If using tempeh you may have to add a bit more oil to prevent sticking.  If using beef, break up the chunks until you get small, uniform pieces. Once fully cooked, transfer the beef/tempeh to the soup pot/skillet with the vegetables.  Add the tomato puree and about 1/2 teaspoon salt.  Bring the mixture to a low simmer and cook uncovered for about an hour, stirring occasionally.  Remove from heat and stir in the cheese.  Season with salt and black pepper to taste.  Serve over pasta of your choice.  Serves 4-6.