Fettuccine Bolognese

          Pasta Bolognese, I have never tasted this dish, because most of the restaurants serve only a non-vegetarian version of the bolognese sauce which is made with meat. And then one day, I watched this vegetarian version in a show, the sauce was made with soy granules and some Indian spices. Usually the sauce is served over spaghetti, but I had only some fettuccine with me and had all the other ingredients. I made it the same evening, but I used only Italian seasonings. It's really a simple dish, but at the same time very delicious and nutritious,and my family loved it too..

Need To Have

• Fettuccine Pasta - about 2 handfuls
• Soy Granules - 1/2 cup
• Onions - 2 chopped, finely
• Tomatoes - 1 cup, chopped
• Tomato Puree - 4 big tomatoes
• Garlic - 6 cloves, chopped
• Red Chilly Powder - 1/2 teaspoon
• Dried Oregano - 1/2 teaspoon
• Dried Basil - 1/2 teaspoon
• Black Pepper Powder - 1/4 teaspoon
• Parmesan Cheese - as required (optional)

Method

          Boil some water, add the soy granules, switch off, cover and leave it for 20 to 30 minutes. Cook the pasta as per the directions on the pack.

          Heat some oil, add the chopped onions and garlic and saute till the onions turn transparent. Then add the chopped tomatoes, salt and chilly powder and saute the tomatoes turn mushy. Then add the tomato puree and keep cooking for another 5 to 7 minutes.

          Add the oregano and basil and mix well. Drain and squeeze the excess water from the soy granules and add it to the cooked tomato mixture, mix and cook for another 5 minutes. Finally add the pepper powder, mix and remove. Serve it warm over the cooked fettuccine, sprinkle some parmesan cheese and enjoy.

Note
You can leave out the parmesan cheese, if you want to keep the dish vegan.
Use ripe and juicy tomatoes.
At the end, if the sauce becomes too thick, add some water and boil once and remove.