Ingredients:
1 package of Beyond Meat ground beef substitute
2 tablespoons olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red bell pepper, finely chopped
1 can (14 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/4 cup red wine (optional)
Fresh basil leaves, chopped (for garnish)
Cooked spaghetti or pasta of your choice
Instructions:
Heat the olive oil in a large pan over medium heat.
Add the chopped onion, garlic, carrot, celery, and red bell pepper to the pan. Sauté for about 5 minutes until the vegetables start to soften.
Add the Beyond Meat ground beef substitute to the pan and break it up with a spatula. Cook for another 5 minutes until it starts to brown.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Season with salt and pepper to taste.
If desired, add the red wine to the pan and let it simmer for a couple of minutes to cook off the alcohol.
Reduce the heat to low and let the sauce simmer for about 20-30 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld together.
While the sauce is simmering, cook the spaghetti or pasta according to the package instructions until al dente. Drain and set aside.
Once the sauce has thickened and the flavors have developed, remove it from the heat.
Serve the vegan “Bolognese” sauce over the cooked spaghetti or pasta.
