Begin by coarsely blending the seitan.
In a pot, heat the extra virgin olive oil and sauté the soffritto (onion, carrot, celery) and the herbs.
Add the seitan and let it brown and absorb the flavors.
Deglaze with red wine; when the alcohol has evaporated, pour in the tomato passata with a little water to rinse the jar.
Cook over low heat, covered, for about 30 minutes.
Season with salt and pepper.
It can be used immediately as a sauce for pasta, lasagna, etc., or cooled, portioned and frozen so it is ready to use!
Great for dressing pasta or for making lasagna.
Italy, Liguria
| Energy (kcal) | 37.67 |
| Carbohydrates (g) | 7.41 |
| of which Sugars (g) | 7.38 |
| Fat (g) | 0.23 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 1.01 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.03 |
