Spicy Sausage & RRP Maccheroni Bolognese
Tis the season for letting sauces simmer for hours on the stovetop. Loads of veggies, Beyond sausages, good wine, broth & milk, simmered until thick and reduced. Finished with Maccheroni and grana padano. Hearty and delish!
PREP TIME
15 minutes
COOK TIME
2 hours
INGREDIENTS
19
Serves: 4
Ingredients
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 1 bunch1 bunch1 bunch Thyme, Fresh, small bunch of like, 5 or 6 sprigs
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 4 cloves4 cloves4 cloves Garlic, crushed & peeled
- 1 whole1 whole1 whole Yellow Onion, roughly chopped
- 1 whole1 whole1 whole Carrots, peeled & roughly chopped
- 3 pieces3 pieces3 pieces Celery, chopped
- 1 whole1 whole1 whole Red Bell Pepper, roughly chopped
- 285 ml285 ml285 ml Roasted Red Pepper, drained & diced
- 4 whole4 whole4 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot Grigio
- 5 cups5 cups5 cups Plant-Based Beefless Broth - President's Choice
- 1 cup1 cup1 cup Milk, 2%, room temp
- 6 pieces6 pieces6 pieces Basil, Fresh, small handful, chopped
- 1 tsp1 tsp1 tsp Himalayan Pink Salt, More throughout the recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 450 grams450 grams450 grams Maccheroni Pasta
- 1 cup1 cup1 cup Grana Padano Cheese, finely shredded
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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, thyme, and pepper flakes in a large, deeper skillet set to just about medium. In the meantime, get your chopped onion, garlic, pepper, carrot & celery into a food processor and process until very finely chopped. Work in batches if needed. Once your oil is heated, add the veggie mixture and chopped roasted peppers. Season liberally with salt & cracked pepper. Stir and cook for 15 - 20 minutes until the veggies are softened up, stirring as needed.
- Make a well in the center of the skillet. Peel the casings off of the sausages and crumble them into the skillet. Break them up into smaller crumbles as they brown up, stirring and flipping as they brown. After about 5 - 6 minutes, stir everything together and continue to cook a couple of minutes. Stir in the tomato paste and continue to cook another 3 - 4 minutes.
- Pour in the wine and make sure to scrape the bottom of your skillet for any flavour bits. Once the wine has simmered mostly off, pour in your broth & milk and increase the heat to bring your sauce to a boil. Once boiled, add the basil and the teaspoon of salt. Reduce to a simmer, pluck out the thyme sprigs, and simmer your sauce for an hour. Stir every 10 - 15 minutes.
- Bring a large pot of cold, generously salted water to a boil. Keep covered. You sauce will now have been simmering approximately an hour and a half. Add your pasta to the boiling water and cook until al dente. Use the pasta water if needed to keep your thickened sauce simmering until your noodles are finished. Make sure to taste your sauce prior to adding the noodles and adjusting your salt / pepper if needed. Once al dente, strain the noodles directly into your skillet of sauce, adding a ladle of pasta water as well. Stir and toss over the heat for a couple minutes until the noodles are nice and sauced and perfectly cooked.
- Turn off the heat, add the grana padano & another small ladle of pasta water, and toss until combined. Set aside covered for a couple minutes prior to serving up.
- Serve each portion garnished with some fresh chopped parsley, as much grana as your heart desires, and a couple fresh basil leaves.
- Leftovers can be stored in an airtight container for up to 4 days. I'd suggest tossing the leftovers with some pasta water before packing it up. ENJOY!
Notes
- I didn't have a cheese rind handy, but if you do, I'd suggest adding one as you turn down the sauce to simmer / reduce
- Can't find Maccheroni? You can easily sub in penne, rigatoni, or another larger tube shaped pasta.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 694 |
| Fat: | 36 g |
| Carbohydrates: | 66 g |
| Protein: | 30 g |
| Cholesterol: | 67 g |
| Sodium: | 2999 mg |
| Fiber: | 4 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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