Start by roughly blending the seitan.
In a pot, brown the extra virgin olive oil with the sauté base (onion, carrot, celery) and the herbs.
Add the seitan and let it absorb the flavors.
Deglaze with red wine; when the alcohol has evaporated, add the tomato sauce with a little water to rinse out the jar.
Let it cook over low heat, covered with a lid, for about 30 minutes.
Adjust with salt and pepper.
It can be used immediately as a sauce for pasta, lasagna etc. or cooled, portioned and frozen to be ready for use!
Great for seasoning pasta or making lasagna.
Italia, Liguria
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