Vegan Bolognese

This vegan Bolognese has even the skeptics impressed because it is so TASTY.

I tasted this sauce before pouring it over the pasta and I just wanted to kiss myself because it was so delicious. “Beyond meat” is the plant-based protein source and we had it with “Banza” chickpea pasta which is another source of high plant-based protein.

This meal is a special treat. We usually only eat “alternative meat” products once a week at most and more like 2-3 times a month.

I use a can of whole tomatoes, but I have also made it with “Raos” tomato sauce since I know it’s a legit store bought brand and it works well in this recipe too to replace the whole tomatoes.

Vegan Bolognese

Ingredients:

2 tablespoons of extra-virgin olive oil
1 carrot, diced
6 cloves garlic, chopped (use 2 if using Raos)
1 teaspoon dried Italian seasoning
1 package Beyond Meat Ground
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup red wine for cooking
1 (28-ounce) can whole peeled tomatoes
Pasta and basil to serve

Instructions:

1. Heat 2 tablespoons of olive oil in a Dutch oven or heavy bottom pot over medium heat until shimmering.

2. Add the vegetables and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes.

3. Add the plant-based ground beef, Italian seasoning, kosher salt, and black pepper. Break up the beyond meat into small pieces with a wooden spoon, and cook until browned, 6 to 8 minutes.

4. Pour in 1/2 cup red wine and simmer until reduced completely, about 1 minute.

5. Add 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands as you add them to the pot. (Or use Raos). Bring the sauce to a simmer and cook until thickened slightly and the flavors are developed, about 15 minutes. Serve over pasta. Sprinkle with basil to taste and parmesan vegan cheese, if you wish.