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Vegan Bolognese

3.32 from 29 votes
This vegan version of a traditional bolognese will impress vegans and meat eaters alike.
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Course: dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Melt the butter in a large nonstick pan over medium heat.
  2. 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).
  3. Next, add in the plant-based beef and crumble using a spatula. Mix well.
  4. Cook the plant-based beef for about 5-8 minutes (until it has browned), mixing occasionally.
  5. Add the can of fire roasted tomatoes to the pan and stir, allowing to cook for a couple of minutes.
  6. Next, add the minced garlic and a few dashes of salt and pepper. Mix.
  7. 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.
  8. 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.
  9. Cook the pasta according to the instructions on the packaging.
  10. Combine the noodles with the sauce and add more salt and pepper to taste, if necessary.
  11. Serve topped with parsley and vegan parmesan cheese.

Notes

*we recommend using Beyond beef, but you can substitute for an alternative plant-based beef (results may differ slightly)
**if using salted, adjust salt as needed
***we strongly recommend using rice milk (rather than almond or soy) for this recipe because of its mild flavor