Browned tempeh anchors this bolognese-style sauce, built on soft onions, garlic, oregano, and basil, deglazed with red wine and simmered with tomato puree to cloak pasta cooked al dente.
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Sauté tempeh in 3 tablespoons of olive oil until browned.
Add remaining olive oil and onion with 1 teaspoon of salt. Keep cooking until onions are soft.
Add garlic, oregano and basil (if using fresh oregano and basil, then add in last 10 minutes of cooking). Cook for few minutes longer. Add 1 cup of red wine and reduce until almost dry.
Pour in tomato puree and cook covered for 15-20 minutes .
Season with salt, pepper and rice syrup (if needed).
Have large pot set up with , salted water and strainer or basket that can be easily lifted out.
In 8-inch sauté pan, heat approximately 1/2 cup of Bolognese sauce.
Drop one serving pasta (about 4 ounces) in strainer or basket and place in water. Heat through about one minute. Drain pasta.
Combine pasta with sauce and toss to coat. Plate pasta and pour over any sauce left in pan. Garnish plate and serve.
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