Pasta Bolognese

Ingredients

• Pasta, 1 box
• Impossible ground meat, 1 brick (~340g)
• Onion, 1 medium
• Mushrooms, cremini or similar, 3-4 medium
• Garlic, 4-5 cloves
• Tomato, pureed, about 32oz
• Vegetable stock, 1-2 cups
• Tamari, 1 tbsp
• Oregano, 2 tbsp
• Canola oil, 3 tbsp
• Salt, to taste
• Black pepper, to taste

Steps

1. Slice the onions and mushrooms finely.
2. Peel and mince the garlic.
3. Put the canola oil into a big pot, coat the bottom with it, and put it on heat.
4. Put the onion and garlic in, and let them brown a little bit.
5. Put the mushrooms and the ground meat in, break the ground meat up, and let it brown as well. The mushrooms should lose a lot of their volume.
6. Once the impossible meat is browned, check if anything has burned onto the pot - if it has, deglaze with a bit of cooking wine.
7. Add the tomato puree and vegetable stock, and stir.
8. Add the tamari, oregano, salt, and pepper.
9. Put on high heat until it starts to boil, then reduce it to low heat and simmer. Aim to simmer for 45 minutes to an hour, but longer is always better.
10. When it's 15 minutes until food time, boil water in a separate pot and make the pasta. Drain it.
11. Add the pasta to the bolognese, stir thoroughly, and remove from heat.

Serving

This makes six bowls worth of pasta, so just scoop into bowls! Grated parmesan cheese (vegan or not) goes great over the top.

Variations

None yet!