Vegan Bolognese Recipe
Impossible Ground Beef, Gluten Free/Vegan Corn Rigatoni, Stewed Tomato, Roasted Pepper, Herbs, Red Wine, Toasted Pinenuts
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Ingredients
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Pasta
Bolognese Sauce
Method
Cooking the Pasta
- 1
Boil Pasta
In a large pot, bring water to a boil and add a pinch of salt. Add 8 cups of gluten-free corn rigatoni to the pot. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Making the Bolognese Sauce
- 2
Sauté Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced medium onion and sauté for 3-4 minutes until translucent. Add 4 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
- 3
Brown the Impossible Beef
Add 1 pound of Impossible Ground Beef to the skillet. Cook, breaking it apart with a spatula, for about 5-7 minutes until browned.
- 4
Add Tomatoes and Peppers
Stir in 2 cups of stewed tomatoes and 1 cup of roasted red peppers. Mix well to combine.
- 5
- 6
Season the Sauce
Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir to combine and let simmer for an additional 10-15 minutes until slightly thickened.
- 7
Finish with Pine Nuts
Once the sauce has thickened, stir in 1 cup of toasted pine nuts. Mix well and remove from heat.
Serving
- 8
Combine and Serve
Serve the Bolognese sauce over the cooked corn rigatoni. Garnish with additional pine nuts if desired. Enjoy your Vegan Bolognese!
