Beyond Meat Bolognese
Recipe type: Main Dish
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
This Beyond Meat Bolognese will be your go to plant-based meal this winter season, as it's comforting and so delicious!
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon tomato paste
  • ¾ cup red wine (optional)
  • 1 teaspoon fennel seed
  • 1 teaspoon dried oregano
  • 1 Beyond Meat Plant Based Ground
  • 4 cloves garlic, crushed and chopped
  • 28 ounce can crushed tomatoes
  1. In a medium to large stock pot over medium heat, add the olive oil, onion, carrots, and celery and sauté for 10-20 minutes until soften. Add the tomato paste and deglaze the pan with the wine. If not using wine, use water or vegetable stock.
  2. Add the fennel seed, oregano, and Beyond Meat Plant Based Ground. Using a wooden spoon, break it up and stir to incorporate. Add the crushed and chopped garlic at this point - I like to add the garlic later in the recipe to avoid burning and it developing a bitter flavor.
  3. Once the plant based ground is incorporated, add the crushed tomatoes, stir and reduce heat to the lowest possible. Cover for the first 30-45 minutes, slowly simmering.
  4. Serve with your choice of pasta!
Recipe by Cooking with Books at