This plant-based Bolognese looks the same as the classic and has the same meaty texture, but swaps ground beef for Beyond Beef.
Provided by: SmallRecipe.com
Categories: Dinner,Sauce
Total time: 2520S
Prep time: 600S
Cook time: 1920S
Yield: 6
Ingredients:
| 1 medium yellow onion |
| 1 medium carrot |
| 1 medium celery stalk |
| 2 cloves garlic |
| 2 tablespoons olive oil |
| 1 teaspoon dried Italian seasoning |
| 1 pound Beyond Beef |
| 1 teaspoon kosher salt |
| 1/4 teaspoon freshly ground black pepper |
| 1/2 cup dry white wine |
| 1 (28-ounce) can whole peeled tomatoes |
Steps:
- Finely dice 1 medium yellow onion and 1 medium celery stalk, peel and finely dice 1 medium carrot, and mince 2 garlic cloves. Heat 2 tablespoons olive oil in a Dutch oven or heavy bottom pot over medium heat until shimmering. Add the vegetables and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add 1 pound Beyond Beef, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Break up the Beyond Beef into small pieces with a wooden spoon, and cook until lightly browned liquid is released, 6 to 8 minutes. Pour in 1/2 cup dry white wine and simmer until reduced completely, about 1 minute. 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. Bring the sauce to a simmer and cook until thickened slightly and the flavors are developed, about 15 minutes.
Nutrition Facts:
Saturated Fat 2.2 g, UnsaturatedFat 0.0 g, Carbohydrate 8.6 g, Sugar 4.9 g, ServingSize Serves 6, Protein 17.8 g, Fat 8.5 g, Calories 189 cal, Sodium 539.8 mg, Fiber 3.3 g, Cholesterol 0 mg