Beyond Meat Hot Italian Sausage Bolognese (Edit recipe)

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Of all the Bolognese style sauces I've made, this will always be my fave. The sausages bring so much flavour to this rich and thick sauce. Good wine, herbs, and lots of time to cook & reduce <3

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Original Recipe

PREP TIME

15 minutes

COOK TIME

2 hours

INGREDIENTS

18

Serves: 4

Ingredients

2 Tbsp Butter, Unsalted
2 Tbsp Extra Virgin Olive Oil
1 tsp Red Pepper Flakes
5 sprigs Thyme, Fresh
4 cloves Garlic, crushed & minced
1 whole Yellow Onion, roughly chopped
2 whole Celery, roughly chopped
1 whole Bell Pepper, not green, roughly chopped
1 whole Carrots, peeled & roughly chopped
4 whole Plant-Based Hot Italian Sausage - Beyond Meat
2 Tbsp Tomato Paste
1 cup White Wine, I used a Sauvignon Blanc
3.25 cups Plant Based Chickenless Broth - President's Choice
1 cup Milk, 2%, room temp
6 pieces Basil, Fresh, Small Handful, torn / chiffonade
2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For this recipe, I used a large, rather deep stainless skillet. Just make sure whatever pot / skillet you use has a large surface for even cooking and is deep enough to accommodate 4+ cups liquid.
Begin heating your butter, EVOO, thyme, garlic, and pepper flakes on just about medium. Once heated, stir and let everything sizzle for up to a minute. In the meantime, add your onion, celery, bell pepper, and carrot to a food processor and blend until everything is finely chopped together. Add this to your skillet and season liberally with salt & pepper. Stir and cook for about 15 minutes. Reduce your heat a touch if you notice any scorching.
Make a well in the center of the pan. If you can peel your sausages easily, do so. Sometimes they peel easily, other times it's a struggle. Either way, crumble the sausages into the center of the skillet and season with salt & pepper. Stir & flip as the sausage browns for a couple minutes before stirring everything together and continuing to cook another couple minutes. Stir in the tomato paste and once that's combined, continue to cook another couple minutes to intensify that tomato flavour.
Pour in your wine and let that bubble away for 3 - 4 minutes until reduce nicely. Make sure to scrape the bottom of your skillet / pot for any flavour bits. Pour in the milk / broth and bring your sauce to a boil. Once boiled, add 1/2 tsp. salt, the two teaspoons Clubhouse seasoning, fresh basil, and reduce to a very low simmer.
Simmer the sauce uncovered for one and a half hours. At around the one hour mark, check the liquid level and add additional broth / water to keep the skillet simmering for the full hour and a half.
After one and a half hours, you should have a nice, rich & thick Bolognese sauce. Pluck out your thyme sprigs and taste your sauce, adjusting the salt / pepper to taste.
This sauce can be refrigerated for up to 5 days. Toss with your favourite pasta or, save some for my Crispy Chik'n Bolognese Sammies coming up next!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	17 g
Carbohydrates:	29 g
Protein:	7 g
Cholesterol:	24 g
Sodium:	875 mg
Fiber:	2 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.