Tagliatelle Bolognese
I was gifted a bag of my boss' favourite Tagliatelle, so I knew I had to make a good Bolognese. Beyond meat, loads of veggies, good wine, and about 2 hours of simmering until rich and delicious. This one is worth every second of cook time!
PREP TIME
25 minutes
COOK TIME
2 hours
INGREDIENTS
19
Serves: 4
Ingredients
- 400 grams400 grams400 grams Tagliatelle 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
- 4 sprigs4 sprigs4 sprigs Thyme, Fresh
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 2 whole2 whole2 whole Celery, finely diced
- 1 whole1 whole1 whole Red Bell Pepper, finely diced
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 1 whole1 whole1 whole Zucchini, small, finely diced
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 2 Tbsp2 Tbsp2 Tbsp Sun Dried Tomato Pesto (click for recipe), Store Bought
- 1 cup1 cup1 cup White Wine, I used Pinot Grigio
- 2 cups2 cups2 cups Vegetable Broth, I used Pres Choice Plant-Based Chik'n Broth
- 1 cup1 cup1 cup Milk, 2%, room temperature
- 2 whole2 whole2 whole Bay Leaf
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt, Plus More To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 0.5 cup0.5 cup0.5 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, garlic, and pepper flakes, in a 12" or larger skillet, set to just about medium heat. Once heated, stir and let everything sizzle together for about a minute without burning. Add the onion, celery, bell pep, carrot, and a generous pinch of both salt & pep. Let the veggies cook about 10 minutes, stirring occasionally.
- Make a well in the center of the pan and drop in the beef. Break it up as it browns in to crumbles before stirring everything together and continuing to cook for a total of about 10 minutes. Add the zucchini and season once again with salt & pep. Stir and cook about 3 minutes before making a well in the center of the pan and dropping in the pesto & tomato paste. Let that sizzle in the center for a minute before stirring it all together and continuing to cook another 2 minutes.
- Pour in the wine and let that simmer away until reduced by about 1/2 or more. This will take about 6 - 8 minutes. Pour in the broth & milk and wait for the sauce to come to a boil. Once boiled, add the bay leaves and 1/2 tsp. salt, reduce to a very low simmer, and let that simmer away uncovered for 1 1/2 - 2 hours. You may need to add additional broth throughout this cook time to keep the sauce simmering. It needs to cook for this long to really reinforce those fabulous flavours.
- With about 30 minutes left on the sauce, bring a large pot of cold, heavily salted water to a boil. Once boiled, add your tagliatelle and cook to just about al dente.
- In the meantime, pluck out the bay leaves and thyme sprigs. Once the noodles are perfect, transfer them directly in to the skillet with the sauce from the boiling water. You'll likely bring some welcome pasta water along with you. Begin tossing the pasta with the sauce, continuously tossing to release starches and finish the pasta cooking process in the sauce. Once your pasta is cooked to perfection, turn off the heat, and fold in the grana padano with a ladle of pasta water until the pasta is glossy and perfectly combined. Taste your pasta and adjust your salt / pepper if desired.
- Serve each portion with some grana padano and fresh basil. ENJOY!
Notes
- You could easily swap in bucatini, spaghetti, or fettuccine if you had any of those on hand.
- Garnish with fresh basil and as much finely shredded grana padano as your heart desires.
- President's Choice Plant-Based Chik'n Broth is available in Canada and I'm not sure if it's available elsewhere. Sub your favourite broth and monitor your seasonings!
- If you cannot access Beyond Meat Beef, sub in your favourite plant-based beef.
- Cook time is 2 hours or longer depending on how long you cook your sauce.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 881 |
| Fat: | 40 g |
| Carbohydrates: | 103 g |
| Protein: | 43 g |
| Cholesterol: | 38 g |
| Sodium: | 1294 mg |
| Fiber: | 6 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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