Beyond Meat Bolognese

Ingredients

For the Sauce

1 tablespoon vegan butter

1 tablespoon olive oil

2 carrots, diced

2 celery stalks, diced

1 yellow onion, diced

Salt and pepper, to taste

6 cloves of garlic, minced

4 Beyond Meat The Beyond Burger patties

2 cups quartered 1-inch tomatoes, seeds removed

2 – 15 oz. cans tomato sauce

2 tablespoons tomato paste

1/4 cup vegan sour cream

1/4 cup almond milk

Zest and juice of one lemon

Dash of freshly grated nutmeg

4 bay leaves

2 sprigs thyme

2 sprigs oregano

For the Pasta

Banza Spaghetti

2 teaspoons salt

Garnish (optional)

Fresh basil, chiffonade

Vegan Parmesan cheese (Try my homemade version found in this recipe)

Crushed red pepper

Dried oregano

Fresh cherry tomatoes

Instructions

For the Bolognese with Beyond Meat

1. In a medium stockpot set over medium high heat, add the butter and oil. Once melted, add carrots, celery, onion, and garlic. Sauté, stirring occasionally for about 5 minutes or until vegetables are tender. Season with salt and pepper.
2. Then add Beyond Burger to pot and break up with a wooden spoon.
3. When meat is heated through, add tomatoes and sauté for 1 minute.
4. Add tomato sauce, tomato paste, sour cream, milk, lemon zest, lemon juice, nutmeg, bay leaves, and thyme and oregano sprigs. Stir to combine. Taste and season with salt and pepper as desired. Simmer for at least 35 minutes, preferably an hour or more. Halfway through cooking, taste and season the sauce again.
5. Before serving, remove bay leaves and thyme and oregano sprigs.

For the Noodles

1. While sauce is simmering, bring a large pot of salted water to a boil. Add pasta and boil for 6-8 minutes.
2. Drain pasta, reserving 1/2 cup pasta water.

To Serve

1. Place a large skillet over medium heat.
2. Add four ladles-ful of Bolognese sauce to warmed skillet. Then add cooked pasta and pasta water, and toss to combine.
3. Finally, garnish as desired with fresh basil, vegan Parmesan, crushed red pepper, dried oregano, and/or fresh cherry tomatoes.