Maccheroni Ragu (Edit recipe)

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After spotting these Maccheroni noods at the market, I immediately knew I had to make a meaty sauce. My Ragu consists of loads of veggies including zucchini, roasted peppers, and cremini mushrooms, plant-based beef, good wine, broth, and milk, simmered for hours until rich and thick. I'm obsessed with the chew from these noods and you guys will be too! <3

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Original recipe

PREP TIME

30 minutes

COOK TIME

2 hours and 40 minutes

INGREDIENTS

22

Serves: 4

Ingredients

450 grams Maccheroni Pasta, dry
0.25 cup Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
1 tsp Red Pepper Flakes
4 sprigs Thyme, Fresh
1 whole Yellow Onion, diced
3 whole Green Onion (Scallion), sliced
2 whole Celery, diced
1 whole Carrots, peeled & diced
2 whole Roasted Red Pepper, diced
1 whole Zucchini, small, diced
227 grams Crimini Mushrooms, diced
340 grams Plant-Based Ground Beef - Impossible
2 Tbsp Tomato Paste
1 cup White Wine, I used a local Ontario Pinot Grigio
3 cups Vegetable Broth, I used Pres Choice Plant-Based Chik'n Broth
1 cup Milk, 2%, room temp
6 pieces Basil, Fresh, small handful
0.25 cup Parsley, chopped
0.666 cup Grana Padano Cheese, finely shredded
0.5 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste

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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

Begin heating the EVOO, pepper flakes, thyme sprigs, and garlic, in a large skillet deep enough to accommodate all of the liquids we're going to be adding. Once heated, let everything sizzle together for about a minute before adding the onion, green onion, celery, carrot, and a good pinch of both salt & pepper. Let those veggies cook for about 10 minutes, reducing the heat slightly if needed. Next, add the roasted peps, zucchini, mushrooms, and another generous hit of both salt & pepper. Stir and let everything cook another 12 - 15 minutes until most of the mushroom liquid has cooked off.
Make a well in the center of the pan and drop in your plant-based beef. Let the beef brown up in the center of the skillet as you break it in to smaller crumbles, flipping it often to brown all sides. This should take about 7 or 8 minutes. Pour in your wine and stir in the tomato paste along with a good pinch of salt. Let that simmer now until reduced by at least half, about 4 minutes. Pour in the room temp milk & broth, and wait for your sauce to come to a pretty good bubble. At this point, stir in the fresh basil and 1/2 tsp. salt, reduce to a simmer, and simmer your sauce for 2 hours.
With about 45 minutes remaining, begin heating a large pot of cold, generously salted water to a boil. As it boils, use that hot water to add to your skillet of sauce to keep it simmering until our pasta is ready. Add your noodles and cook them to just about al dente according to package directions.
Pluck the thyme sprigs out of your skillet. Strain the noodles directly from the pasta water in to your skillet of sauce. Start tossing everything together, adding additional pasta water to help coat all of your noodles. The pasta will simmer in the sauce now for a few minutes until perfectly al dente. As I said, add pasta water if needed to coat nicely. Once the noods are perfectly cooked, turn off the heat, add the parsley, grana padano, and a ladle of pasta water. Toss until glossy and combined, cover, and set aside for 5 minutes.
Taste your pasta and season with salt / pepper to taste if needed / desired. Serve your pasta garnished with heaps of grana padano, fresh parsley, and basil. ENJOY!
Leftovers can be kept in an airtight container in the fridge for 4 days.

Notes

Sub Beyond Meat or your favourite plant-based ground if you can't source the Impossible Brand

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	738
Fat:	35 g
Carbohydrates:	72 g
Protein:	42 g
Cholesterol:	47 g
Sodium:	1737 mg
Fiber:	7 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.