We found this to be a very tasty jarred sauce and great for a quick dinner. It has depth of flavour from the vegetables, mushrooms and red wine. We paired it with linguine which worked perfectly as the sauce is not super chunky but has some bite. In terms of seasoning, I thought it was good. We elevated the sauce by cooking some garlic and cremini mushrooms, with a sprinkling of Chili flakes and rosemary, as I wanted an extra texture in the sauce. Alternatively I think it would also work with a can of borlotti beans too, which would up the protein content, as there is not just much protein despite it being a “soya bolognese”.
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