Tempeh Bolognese

This is an awesome, herby, savory Bolognese that will make any carnivore happy. It's a hearty meal for a chilly night. Serve with Rosemary Garlic Bread.

Makes 6 hearty servings

1 tablespoon olive oil
1 tablespoon butter
1/2 onion, chopped
1 carrot, diced
1 stalk celery, diced
8 oz. tempeh, crumbled
2 lg. cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon fennel seeds
2 bay leaves
1/2 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon nutmeg, grated
1  28 oz. can crushed tomatoes
1 1/2 teaspoons sea salt
Fresh ground black pepper, to taste
1/4 cup Italian parsley, chopped
1 pkg. of your favorite pasta, cooked

In a large sauté pan, heat the butter and olive oil over medium heat. Add the carrots, celery, onion, and tempeh. Cook for a few minutes. Add the garlic, basil, oregano, rosemary, fennel seeds, and bay leaves. Stir and cook a few more minutes. Add wine and simmer for a few minutes. Add the cream and nutmeg.  Let simmer a few more minutes. Reduce the heat to low and stir in the can of tomatoes. Simmer on low for another 30 minutes or so. Add salt and pepper to taste. Serve over your favorite pasta. Garnish with the parsley.