Tagliatelle Bolognese

Tagliatelle Bolognese

Prep Time: 25 Min
Cook Time: 2+ Hours

Yields: 4 Servings

What You Need

• 400g Dry Tagliatelle Pasta
• 1/4 C EVOO
• 1 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• A Few Sprigs Fresh Thyme
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Orange Bell pepper, diced
• 1 Carrot, peeled & diced
• 340g Beyond Meat Beef 
• 1 Small Zucchini, diced
• 2 Tbsp. Tomato Paste
• 2 Tbsp. Prepared Red Pesto (store-bought)
• 1 C White Wine ( I used Pinot Grigio)
• 2 C Pres. Choice Plant-Based Chik'n Broth
• 1 C 2% Milk, room temperature
• 2 Bay Leaves
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• 1/2 C Grana Padano, finely shredded
• GARNISH - Fresh Basil, Grana Padano

Notes

1. 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!

2. If you cannot access Beyond Meat Beef, sub in your favourite plant-based beef. The Beyond Beef has a distinct, beefy flavour, so if you're subbing for something else, season accordingly if needed.

Directions

• 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.​

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• 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.​

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• 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!

HAPPY VEG