Bolognese

Gluten-free option, Nut-free option, Soy-free option

This Bolognese combines a rich tomato sauce with vegan “beef,” veggies and pasta. The flavors in this dish are enhanced by the low and slow simmer, so don’t be put off by the long cook time; it’s well worth the wait. Serve this dish with Garlic and Herb Focaccia and Caesar Salad.

PREP TIME: 15 minutes

COOK TIME: 1¼ to 1¾ hours

YIELD: 6 to 8 servings

INGREDIENTS:

• ¼ cup (56 g) vegan butter (nut-free and/or soy-free if needed)
• 1 medium-sized white onion, chopped (about 1 cup [160 g])
• ⅔ cup (84 g) chopped carrot (chopped small)
• ⅔ cup (67 g) chopped celery (chopped small)
• 16 oz (453 g) vegan ground “beef” (we like Impossible and Beyond Beef), defrosted if frozen (gluten-free, nut-free and/or soy-free if needed)
• 1 (14.5-oz [411-g]) can fire-roasted diced tomatoes
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• ½ tsp salt, plus more to taste
• ⅛ tsp freshly ground black pepper, plus more to taste
• ¾ cup (180 ml) vegan dry white wine
• 1 cup (240 ml) plain, unsweetened rice milk
• 16 oz (453 g) stracci toscani or lasagna noodles (gluten-free if needed)
• 1 tbsp (15 ml) olive oil

FOR SERVING

• Dried or chopped fresh parsley
• Vegan Parmesan Cheese or store-bought (nut-free and/or soy-free if needed)

INSTRUCTIONS:

1. In a large, lidded nonstick skillet, melt the butter over medium heat.
2. Stir in the chopped onion and let it cook, uncovered, for about 3 minutes.
3. Add the chopped carrot and celery. Cook, stirring occasionally, until tender, for 5 to 7 minutes.
4. Stir in the vegan ground “beef” and cook, stirring often, for 6 to 8 minutes, or until lightly browned.
5. Add the fire-roasted diced tomatoes, stir, and allow to cook for a couple of minutes.
6. Next, stir in the minced garlic, salt, and freshly ground black pepper. Cook, stirring, for 30 seconds to 1 minute, or until the garlic is fragrant.
7. Continue by stirring in the white wine, increasing the heat to high, and bringing it to a boil. Lower the heat to low and bring to a gentle simmer. Let it simmer, still uncovered, stirring occasionally, for 30 to 45 minutes, until the excess liquid has evaporated.
8. Once the liquid has evaporated, stir in the rice milk and increase the heat to high, bringing the mixture to a boil. Lower the heat to low and bring to a gentle simmer. Let it simmer, partially covered, stirring occasionally, for another 30 to 45 minutes, or until the sauce has thickened and most of the liquid has evaporated.
9. When there are about 20 minutes left for the sauce to cook, cook the pasta according to the package instructions. Once cooked, drain and rinse in cold water. Place the pasta back in the pot and toss it with the olive oil to prevent sticking. If using lasagna noodles, chop them into 2- to 3-inch (5- to 7.5-cm) pieces before adding to the sauce.
10. When the sauce is done, stir in the cooked pasta and add more salt and pepper to taste, if desired.
11. Serve the creamy vegan “beef” and tomato pasta topped with dried or chopped fresh parsley and Vegan Parmesan Cheese.