Maccheroni Ragu

Maccheroni Ragu

Prep Time: 30 Min
Cook Time: 2 Hours 40 Min (approx)

Yields: 4 + Servings

What You Need

• 450g Maccheroni Noodles, dry
• 1/4 C EVOO
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• A Few Sprigs Fresh Thyme
• 1 Yellow Onion, diced
• 3 Green Onions, sliced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 2 Roasted Red Peps, diced
• 227g Cremini Mushrooms, wiped clean & diced
• 1 small Zucchini, diced
• 340g Impossible Foods Beef
• 2 Tbsp. Tomato Paste
• 1 C White Wine ( I used a local Ontario Pinot)
• 3 C Pres. Choice Plant-Based Chik'n Broth
• 1 C 2% Milk
• Small Handful Fresh Basil
• 1/4 C Fresh Parsley, chopped
• 2/3 C Grana Padano, finely shredded
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• GARNISH - Grana Padano, Parsley, Basil

Directions

• Begin heating the EVOO, pepper flakes, thyme sprigs, and garlic, in a large skillet deep enough to accommodate all of the liquids we're going to be adding. Once heated, let everything sizzle together for about a minute before adding the onion, green onion, celery, carrot, and a good pinch of both salt & pepper. Let those veggies cook for about 10 minutes, reducing the heat slightly if needed. Next, add the roasted peps, zucchini, mushrooms, and another generous hit of both salt & pepper. Stir and let everything cook another 12 - 15 minutes until most of the mushroom liquid has cooked off.
• Make a well in the center of the pan and drop in your plant-based beef. Let the beef brown up in the center of the skillet as you break it in to smaller crumbles, flipping it often to brown all sides. This should take about 7 or 8 minutes. Pour in your wine and stir in the tomato paste along with a good pinch of salt. Let that simmer now until reduced by at least half, about 4 minutes. Pour in the room temp milk & broth, and wait for your sauce to come to a pretty good bubble. At this point, stir in the fresh basil and 1/2 tsp. salt, reduce to a simmer, and simmer your sauce for 2 hours. ​

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• With about 45 minutes remaining, begin heating a large pot of cold, generously salted water to a boil. As it boils, use that hot water to add to your skillet of sauce to keep it simmering until our pasta is ready. Add your noodles and cook them to just about al dente according to package directions. 
• Pluck the thyme sprigs out of your skillet. Strain the noodles directly from the pasta water in to your skillet of sauce. Start tossing everything together, adding additional pasta water to help coat all of your noodles. The pasta will simmer in the sauce now for a few minutes until perfectly al dente. As I said, add pasta water if needed to coat nicely. Once the noods are perfectly cooked, turn off the heat, add the parsley, grana padano, and a ladle of pasta water. Toss until glossy and combined, cover, and set aside for 5 minutes.
• Taste your pasta and season with salt / pepper to taste if needed / desired. Serve your pasta garnished with heaps of grana padano, fresh parsley, and basil. ENJOY!
• Leftovers can be kept in an airtight container in the fridge for 4 days.

HAPPY VEG