We’ll be honest, we didn’t grow up eating traditional bolognese, but we love creating vegan versions of traditionally non-vegan food that everyone can enjoy and we are so happy with how this recipe turned out! It’s SO full of flavor and absolutely delicious, so get cooking.
FYI — if you’re planning on making this, allow for about 1 and 1/2 hours cook time, as the sauce needs time to simmer and develop its rich flavor.
Luckily the sauce is made from simple ingredients, many of which you probably have in your kitchen. All you need is:
Vegan butter (THIS brand is our go-to)
Chopped onion, carrot, and celery
Beyond beef plant-based ground (here is the link to the exact “beef” we recommend, ps– you can get it much cheaper at the store!)
Fire roasted diced tomatoes (here is a great option)
Dry white wine (make sure it’s vegan, as not all wines are!)
Salt and pepper
Unsweetened rice milk (this is the brand we love)
This vegan version of the classically beefy recipe is sure to win over even the pickiest meat-eater.
- 1/4 cup vegan butter can substitute for olive oil
- 3/4 cup onion, chopped about 1 small onion
- 2/3 cup carrot, chopped
- 2/3 cup celery, chopped
- 16 oz beyond beef plant-based ground*
- 1 (14.5 oz) can fire roasted diced tomatoes no salt added**
- 3 cloves fresh garlic, minced
- Salt and pepper
- 3/4 cup vegan dry white wine
- 1 cup unsweetened rice milk ***
- 16 oz pasta we used stracci toscani
- Parsley, for topping
- Vegan parmesan cheese, for topping
- Melt the butter in a large nonstick pan over medium heat.
- Add the chopped onions and let cook for about 3 minutes. Add in the chopped carrot and chopped celery and let cook until soft (~5-7 minutes).
- Next, add in the plant-based beef and crumble using a spatula. Mix well.
- Cook the plant-based beef for about 5-8 minutes (until it has browned), mixing occasionally.
- Add the can of fire roasted tomatoes to the pan and stir, allowing to cook for a couple of minutes.
- Next, add the minced garlic and a few dashes of salt and pepper. Mix.
- Continue by adding in the white wine and bring to a boil. Reduce heat to low and let simmer (uncovered) for 30-45 minutes, mixing occasionally until the excess liquid has evaporated off.
- Add rice milk to the sauce and bring to a boil. Reduce heat to low and let simmer for another 30-45 minutes (partially covered), mixing occasionally, until the sauce has thickened and most of the liquid has evaporated off.
- Cook the pasta according to the instructions on the packaging.
- Combine the noodles with the sauce and add more salt and pepper to taste, if necessary.
- Serve topped with parsley and vegan parmesan cheese.