Photo Credit: Elizabeth Newman
I love bolognese in all of its shapes and forms – from my classic recipe, to a turkey version in the Instant Pot, to my signature veggie bolognese I serve at Giada Vegas – I clearly can’t get enough of it, and it happens to be one of Jade’s favorite foods of all time. I figured it was about time to give Beyond Beef a try in the form of bolognese too, for a vegetarian alternative that still brings on the protein and meaty flavor. In a recipe like this, where the Beyond beef gets stewed down and simmers alongside some truly delicious Italian flavors, it’s almost indistinguishable from regular ground beef. For anyone looking to try and reduce red meat in their life, I highly recommend giving this recipe a try!
Beyond Beef Bolognese
- 2 tablespoons olive oil plus more to finish
- 1 pound plant based ground meat such as Beyond Meat
- 1/2 red onion chopped
- 1 medium carrot chopped fine
- 2 cloves garlic smashed and peeled
- 1 cup dry white wine
- 1 28 ounce can whole san marzano tomatoes, crushed by hand
- 1/2 teaspoon kosher salt
- 1 3 inch piece parmesan cheese rind
- 2 stems fresh basil
- 1 pound gluten free fusilli pasta such as Tru Roots
- 1 cup freshly grated Parmigianno Reggiano cheese plus more to serve
- Heat a medium dutch oven over medium high heat. Add the olive oil and the ground meat. Cook, breaking apart the meat in to very small pieces with a wooden spoon until the meat is lightly browned, about 5 minutes. Add the red onion, carrot and garlic to the pan and stir to combine. Cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the parmesan rind and basil. Season with the salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
- Meanwhile bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Reserve 1 cup of pasta water. Drain the pasta well and rinse under cool water. Add the pasta to the sauce. If using, add the parmesan cheese directly to the bare pasta. Toss the pasta well with the sauce to coat, thinning as needed with the pasta water. Serve drizzled with more olive oil and sprinkled with parmesan if desired.