Currywurst Bolognese
A thick, sweet-savory tomato, carrot, onion sauce seasoned with curry, spices, and ground veggie dogs.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
1
6-oz can tomato paste
12 oz
water (2 cans)
2
tbsps molasses (I use mild)
2
carrots, food processed
1/4 cup
onion, food processed
1/4 tsp
white pepper
2 1/2 tsp
curry powder
1 tsp
1/2 tsp
garlic powder
1 tsp
paprika
1 tbsp
apple cider vinegar
2
veggie dogs, ground and skillet cooked
Salt to taste
Maple syrup, to taste (I used about a tsp, maybe a little more)
- Add the tomato paste, water, molasses, carrots, onion, white pepper, curry powder, Cajun seasoning, garlic powder, and paprika to an Instant Pot. Cook on manual at high pressure for 21 minutes.
- Stir in the apple cider vinegar and veggie dogs.
- Season to taste with salt and sweeten to taste with maple syrup.
• Cook: 30 minutes
Makes 1 batch
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Notes from Craig
I cooked the veggie dogs in a skillet to dry them out. In the future, I would probably process them with the vegetables, or chop them, and stir them in at the end.
I originally used 3 tsp yellow curry powder, which was a touch too much. Use 2 to 2 1/2 tsp and dust the finished sauce with an extra pinch if desired.
Creole seasoning works, but it can be spicy. A milder Cajun seasoning works just as well. White onion was used here, though a sweeter onion would also be good.