AUTHENTIC VEGAN BOLOGNESE

Heat a generous amount of olive oil in a large deep pot until shimmering.

Add chopped red onion, season with salt and pepper, and cook until translucent.

Add finely diced garlic and cook until fragrant, adding a couple tablespoons of water to prevent burning.

Add diced celery and carrots, season with more salt and pepper, and cook for 4 to 5 minutes until softened.

Add half a glass of red wine and simmer for a few minutes to allow the alcohol to evaporate.

Add 3 packs of chopped Linda McCartney vegetarian burgers to the pot, breaking them down with a wooden spoon.

Season with salt and pepper, then add the second half of the glass of wine and cook for a few minutes.

Add tomato paste and cook for a couple of minutes to reduce acidity.

Add whole peeled tomatoes, crush them with the back of a spoon, and mix in rinsed pasta water.

Allow to simmer on low heat for 1.5 hours before adding 1 liter of vegetable stock.

Let cook for another hour, checking to ensure it doesn't dry out, adding more stock if necessary.

After 4 to 5 hours of cooking, turn off the heat and stir in 1 cup of non-dairy milk.

Cook pasta in heavily salted water for 1 to 2 minutes less than package instructions, then drain, reserving a cup of pasta water.

In a large non-stick pan, add a few ladles of sauce and the drained pasta, mixing to coat the pasta with sauce.

Add reserved pasta water to loosen the sauce as needed, then plate and garnish with vegan parmesan.

Equipment Needed

Spice Level:

Dietary