Vegan Bolognese

by Brian Patton

Bolognese is a true labor of love. Simmered carefully over hours concentrates the complex flavors, and creates a sauce that everyone will remember. 

Serves 6 

3 tablespoons olive oil
1 small onion, roughly chopped
1 medium stalk celery, roughly chopped
1 medium carrot, roughly chopped
2 tablespoons tomato paste
16 oz ground vegan beef
¾ cup dry white wine
2 cups beef-style broth
28oz can crushed tomato
1 bay leaf
½ cup plain unsweetened plant milk
Salt to taste
16 oz dry pasta

In a large pot, heat olive oil over medium.

In batches, pulse onion, celery, and carrots in a food processor until finely chopped, then add them to the pot with a large pinch of salt.

Cook, stirring frequently 5 to 7 minutes until the vegetables are tender and translucent.

Stir in the tomato paste, and cook, stirring frequently, 3 to 4 minutes.

Add the meat and cook, stirring frequently, 5 to 6 minutes, until no longer pink.

Add the wine, and cooke 4 to 5 minutes until reduced by half.

Add the broth, tomato, and bay leaf. Bring sauce to a simmer, uncovered, stirring occasionally, until reduced and thick, roughly 2 to 3 hours. The time can vary depending on the heat level, size/shape of the pot, etc. you can take it to what ever level of thickness you’d like. As it gets thicker you’ll need to stir it more often so as not to burn the bottom.

Cook pasta in plenty of salted water, and strain.

Remove the bay leaf from the sauce and stir in the milk. Season with salt to taste, then toss with the pasta. Enjoy!