Beyond Meat Sausage Bolognese

BM Sausage Bolognese

Prep Time: 15 Min
Cook Time: 2 Hours

Yields: Enough for 4 Large Servings of Pasta
400g Pasta Approx.

What You Need

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 Tsp. Red Pepper Flakes
• 4 - 5 Sprigs Fresh Thyme
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, roughly chopped
• 2 stalks Celery, roughly chopped
• 1 Bell Pepper (not green), roughly chopped
• 1 Carrot, peeled & roughly chopped
• 4 x Beyond Meat Hot Italian Sausages
• 2 Tbsp. Tomato Paste
• 1 C White Wine (I used Sauvignon Blanc)
• 3 1/4 C PC Brand Plant-Based Chik'n Broth
• 1 C 2% Milk, room temp
• Small Handful Fresh Basil, torn / chiffonade
• 2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• Himalayan Salt & Cracked Pepper

Directions

• For this recipe, I used a large, rather deep stainless skillet. Just make sure whatever pot / skillet you use has a large surface for even cooking and is deep enough to accommodate 4+ cups liquid.
• Begin heating your butter, EVOO, thyme, garlic, and pepper flakes on just about medium. Once heated, stir and let everything sizzle for up to a minute. In the meantime, add your onion, celery, bell pepper, and carrot to a food processor and blend until everything is finely chopped together. Add this to your skillet and season liberally with salt & pepper. Stir and cook for about 15 minutes. Reduce your heat a touch if you notice any scorching. ​

• ​Make a well in the center of the pan. If you can peel your sausages easily, do so. Sometimes they peel easily, other times it's a struggle. Either way, crumble the sausages into the center of the skillet and season with salt & pepper. Stir & flip as the sausage browns for a couple minutes before stirring everything together and continuing to cook another couple minutes. Stir in the tomato paste and once that's combined, continue to cook another couple minutes to intensify that tomato flavour.
• Pour in your wine and let that bubble away for 3 - 4 minutes until reduce nicely. Make sure to scrape the bottom of your skillet / pot for any flavour bits. Pour in the milk / broth and bring your sauce to a boil. Once boiled, add 1/2 tsp. salt, the two teaspoons Clubhouse seasoning, fresh basil, and reduce to a very low simmer. ​

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• Simmer the sauce uncovered for one and a half hours. At around the one hour mark, check the liquid level and add additional broth / water to keep the skillet simmering for the full hour and a half. 
• After one and a half hours, you should have a nice, rich & thick Bolognese sauce. Pluck out your thyme sprigs and taste your sauce, adjusting the salt / pepper to taste.
• This sauce can be refrigerated for up to 5 days. Toss with your favourite pasta or, save some for my Crispy Chik'n Bolognese Sammies coming up next!

HAPPY VEG

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