Spaghetti Bolognese

To make the sauce, combine carrot, celery, and onion pieces in a food processor. Pulse until chopped and slightly moist (so it looks like tiny bits of vegetables, not completely pureed). On a cutting board, finely chop the tempeh until it has the texture of ground meat.

Melt margarine or heat olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the chopped vegetable mixture and sprinkle with 1/4 teaspoon of salt. Sauté for 3-4 minutes, until vegetables soften. Stir in tempeh. Add white wine and simmer until liquid is evaporated, about 1-2 minutes, stirring occasionally. Add soy milk and simmer until mixture is soft and moist, about four minutes, stirring occasionally.

Add tomatoes, tomato paste, nutmeg, and remaining salt. Break up tomatoes with a wooden spoon and bring to a gentle boil. Cook uncovered until the sauce thickens, about 20 minutes, stirring frequently to aid evaporation (the sauce will seem wet until shortly before it is done). Use immediately or cool (the sauce will keep for three days, covered and refrigerated).

Cook pasta in salted water according to the package directions. Drain and divide among six serving plates. Spoon hot sauce over each portion. If desired, top with grated Parmesan.

Note: This sauce improves with age, so make it ahead and freeze when possible. Reheat in a saucepan when ready to serve.