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Beef Bolognese

1 medium onion, chopped

1 celery stalk, chopped

1 small carrot, peeled, chopped

3 Tbsp. extra-virgin olive oil

1 package PlantCuts™ Beef Crumble

1 cup dry white wine (optional)

1/3 cup tomato paste

1 bay leaf

1 pinch of finely grated nutmeg

1 cup (or more) Vegan low-sodium chicken broth

1/2 cup almond milk (or any nut milk of your choice)

1 lb. vegan pasta

1/2 cup finely grated vegan Parmesan

Pulse onion, celery, and carrot in a food processor until very finely chopped, and sautée in olive oil until soft (6-8 min).

Add PlantCuts™ Beef Crumble, wine, tomato paste, bay leaf & nutmeg and cook on medium-low another 6-8 minutes, stirring often (tomato paste should be slightly darkened).

Add vegan chicken broth & almond milk and simmer uncovered until mixture thickens to desired consistency.

Cook pasta, add to prepared Bolognese sauce and serve topped with vegan Parmesan.