Pesto & Pepper Bucatini Bolognese
I was going through my crisper when I realized I had an abundance of bell peppers and no plan. I had bucatini, and some Beyond Meat beef, so a very pepper forward Bolognese came to be. Cooked for hours until rich and thick, and finished with my fave pesto. So glossy and gorg!
Find the garnishes and pesto recipe link in the NOTES section.
PREP TIME
25 minutes
COOK TIME
2 hours
INGREDIENTS
20
Serves: 4
Ingredients
- 454 grams454 grams454 grams Bucatini Pasta, dry
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 5 sprigs5 sprigs5 sprigs Thyme, Fresh
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 1 whole1 whole1 whole Shallot, finely diced
- 2 whole2 whole2 whole Celery, finely diced
- 1 whole1 whole1 whole Carrots, peeled & finely diced
- 3 whole3 whole3 whole Red Bell Pepper, finely diced
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 1 cup1 cup1 cup White Wine, I used Pinot Grigio
- 3 cups3 cups3 cups Vegetable Broth, I used Pres Choice Plant-Based Chik'n Broth
- 1 cup1 cup1 cup Milk, 2%, room temperature
- 1 whole1 whole1 whole Parmesan Rind, or other Hard Cheese Rind
- .5 cup.5 cup.5 cup Grana Padano Cheese, finely shredded
- .25 cup.25 cup.25 cup Parsley, chopped
- .5 tsp.5 tsp.5 tsp Himalayan Pink Salt, More To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
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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, garlic, pepper flakes, and thyme, in a large skillet set to just below medium heat. Once heated, let everything sizzle together for about a minute, stirring as everything sizzles away. Next, add the onion, shallot, carrot, celery, and all of the bell peppers. Season generously with salt & pepper, and let those veggies cook down about 10 - 12 minutes stirring occasionally.
- Make a well in the center of the pan and drop in the Beyond Meat. Start breaking it down in to crumbles as it browns and let it cook about 5ish minutes before stirring everything together. Make another well, drop in the tomato paste and let that sizzle about a minute before stirring everything together in the skillet once again. Continue to cook another minute or so before pouring in the wine and letting it rapidly simmer until reduced by at least half. Pour in your broth & milk and bring the sauce to a boil. Once boiled, add the 1/2 tsp. salt and the cheese rind, reduce to a simmer, and cook for a minimum of 1 and a half hours. You should be looking at a thick, rich looking meat sauce. Continue to cook if needed to reduce appropriately. Pluck out the thyme sprigs and cheese rind prior to adding your pasta.
- While the sauce simmers, prepare the pesto according to the recipe provided. Alternately, you could use your favourite store-bought brand.
- With 30 minutes or so left on the sauce, bring a large pot of cold, generously salted water to a boil. once boiled, add your bucatini and cook to just about al dente perfection. Once cooked, strain directly to the skillet with the sauce and start tossing it to combine everything and coat those noods. Let the skillet continue to simmer another couple of minutes, tossing until the noodles are perfectly cooked & saucy.
- Turn off the heat and add the parsley, grana padano, and at least 2/3 of the pesto. Ladle in some pasta water and toss until everything is combined and gorgeous. Taste and adjust the salt / pepper if needed and also, add additional pesto if desired.
- Serve up your portions and garnish with grana padano and fresh basil. Tear open some burrata and drizzle with EVOO. Season with a pinch of salt, pepper, and pepper flakes. ENJOY!
Notes
- Pesto Recipe Link - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
- Garnish - Fresh Basil, Fresh Parsley, Grana Padano, Burrata Cheese
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 966 |
| Fat: | 41 g |
| Carbohydrates: | 117 g |
| Protein: | 46 g |
| Cholesterol: | 44 g |
| Sodium: | 1510 mg |
| Fiber: | 9 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Pesto & Pepper Bucatini Bolognese”
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I love all the colors! This looks delicious!
Thank you very much Bill, I appreciate the comment!