Vegan Bolognese Sauce
Vegan Bolognese sauce is a delicious, plant-based twist on the traditional Italian meat sauce. It is rich, hearty, and packed with flavor-a dish that even non-vegans will love!
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons vegan butter I used Country Crock Plant Butter
- 1 medium yellow onion chopped (2 cups)
- 1 rib celery chopped (½ cup)
- 1 medium carrot chopped (½ cup)
- 1 pound vegan ground such as Impossible or Beyond Meat
- ½ teaspoon salt or to taste
- 1 cup dry white wine 240 ml
- ½ cup plant-based milk I used oat milk
- ⅛ teaspoon nutmeg freshly ground
- 2 cups canned Italian tomatoes roughly chopped, with their juice (28 oz can)
- ½ tablespoon tomato paste
Instructions
- Place a heavy, enameled Dutch oven on the stove at medium heat. Add the olive oil, vegan butter, onion, celery, and carrot. Cook for about two minutes or until the onion is translucent.3 tablespoons olive oil, 3 tablespoons vegan butter, 1 medium yellow onion, 1 rib celery, 1 medium carrot
- Add the vegan ground beef, breaking it up with a large wooden spoon or a fork. Add ½ teaspoon of salt and cook until no longer pink and it begins to brown.½ teaspoon salt, 1 pound vegan ground
- Add the wine and cook, occasionally stirring, until it has evaporated.1 cup dry white wine
- Add the plant-based milk and the nutmeg, and cook, occasionally stirring, until the milk evaporates.½ cup plant-based milk, ⅛ teaspoon nutmeg
- Stir in the tomatoes and tomato paste. Once it starts to bubble, reduce the heat to a low simmer.2 cups canned Italian tomatoes, ½ tablespoon tomato paste
- Cook, uncovered, for at least 3 to 4 hours, stirring occasionally. Taste and add more salt if needed.
- To serve: Heat half a tablespoon of olive oil or plant-based butter in a skillet over medium-low heat. Spoon in half a cup of bolognese sauce and heat until bubbling. Add 1 to 3 tablespoons of water to adjust the consistency if needed. Add a serving of cooked pasta (I used egg-free pappardelle) and toss until coated. Enjoy!
Notes
Once cooled, store the vegan bolognese in the refrigerator for up to 5 days or freezer for up to a month. Reheat with a splash of plant-based milk or water until it simmers for about 15 minutes.