Beyond Bolognese Recipe

Prepare slow-roasted tomatoes (if not using store-bought)

Preheat oven to 150°C (300°F). Toss 250 g halved small roma/plum tomatoes with 1 tbs olive oil, a pinch of salt and pepper. Spread cut side up on a rimmed baking sheet and roast 90–120 minutes until concentrated and slightly caramelized. Set aside.

Heat 2 tbs olive oil in a large heavy-bottomed skillet or saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant.

Add diced onion, grated carrot and diced celery. Sauté 7–9 minutes until vegetables are softened and starting to brown, stirring occasionally.

Stir in 2 tbs tomato paste and cook 2 minutes to caramelize, stirring to coat the vegetables.

Deglaze with 60 ml red wine if using, scraping up browned bits. Let alcohol reduce by half, about 2 minutes.

Add 800 ml crushed tomatoes, 250 ml vegetable broth, 1 tbs soy sauce/tamari, 1 tsp maple syrup, dried oregano, dried basil and red pepper flakes. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low and cook uncovered 20–30 minutes to thicken, stirring occasionally.

Stir in the slow-roasted tomatoes and simmer 5 more minutes so their concentrated flavor melds into the sauce. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper or to taste.

While sauce simmers, heat 1 tbs extra-virgin olive oil in a separate large nonstick skillet over medium-high heat.

Crumble 400 g Beyond Meat into bite-size pieces. Pat dry with paper towel if very wet so it browns more easily.

Toss the crumbled Beyond with 1 tsp tamari, 0.5 tsp smoked paprika, 0.5 tsp garlic powder and 0.5 tsp salt until evenly coated.

Add the seasoned Beyond pieces to the hot skillet in a single layer and cook undisturbed 2–3 minutes to develop a crust. Stir and continue cooking another 3–4 minutes until well browned and slightly crispy at edges.

If a little browning residue forms, you can deglaze the pan with 1–2 tbs water and scrape into the sauce for extra flavor. Transfer the browned Beyond pieces into the simmering marinara and fold gently to combine. Keep sauce on low so the textures meld while you cook pasta.

Bring a large pot of salted water to a rolling boil. Add 400 g egg-free pasta and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup (240 ml) pasta cooking water, then drain pasta.

Return pasta to the pot off heat. Add a generous ladle (about 1–2 cups) of the Beyond Bolognese sauce and 2–4 tbs reserved pasta water as needed. Toss to coat evenly. Transfer pasta to a serving platter or back to the skillet with the remaining sauce.

Sprinkle 150 g vegan shredded mozzarella over the hot pasta and sauce. If you prefer melty cheese, place the skillet or platter under a broiler for 2–3 minutes until cheese softens and just melts (watch carefully).

Finish with torn fresh basil leaves, chopped parsley, 2 tbs nutritional yeast if using, and 1 tsp lemon zest for brightness. Taste and adjust salt and pepper as needed.

Serve immediately, passing extra vegan cheese and crushed red pepper on the side.