Tagliatelle Bolognese'26

Tagliatelle Bolognese'26

Prep Time: 15 Min
Cook Time: 2 Hours (Approx)

Yields: 4 + Servings

What You Need

• 1/4 C Unsalted Butter
• Splash Chili Oil
• Splash EVOO
• 1 1/2 Tsp. Red Pepper Flakes
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion
• 1 Red Onion
• 2 Carrots, peeled
• 2 stalks Celery
• 2 Bell Peppers (not green)
• 340g Impossible Beef
• 2 Tbsp. Tomato Paste
• 1 C Sauvignon Blanc
• 5 1/2 C Pres. Choice Plant-Based Chik'n Broth
• 2 Tbsp. Fresh Basil, torn / chiffonade + Garnish
• 1 Tsp. Vegeta Seasoning
• 1 Hard Cheese Rind
• 400g Dry Tagliatelle Nests
• 3/4 C Grana Padano + Garnish
• 1/2 C Whipping Cream, room temp
• Himalayan Salt & Cracked Pepper

Directions

• Depending on the size of your food processor, you may need to work your veggies in two batches. Either way, you're going to chop your carrots, onions, bell peppers & celery using your food processor until your veggies are fine. You CAN chop them, but I find this much easier,  faster, and more integrated for the Bolognese. Once all of your veggies are finely chopped, transfer them a bowl and start your sauce.​

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• Begin heating your EVOO, butter, chili oil, garlic & pepper flakes, in a large, deep skillet set to about medium. Once heated, let everything sizzle together for about 30 seconds before adding all of your vegetables. Season liberally with salt & pepper, stir, and let those veggies cook down. You'll be stirring occasionally and letting those veggies cook until softened, about 15 + minutes.
• Make a well in the center of the skillet and drop in your Impossible Beef, breaking it down into smaller crumbles as it browns. After a few minutes, season with salt & pepper & stir everything together. Next, make another well and drop in your tomato paste. Let it have direct skillet contact for 30 seconds or so before working everything together. After about a minute, pour in your wine & another good pinch of salt & pep, and let that simmer off until almost entirely reduced. ​

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• Pour in the broth & increase the heat a tiny bit until your sauce starts to boil. Once boiled, stir in the basil, cheese rind, vegeta, and another hit of both salt & pepper. Reduce to a very low simmer and simmer uncovered for about one and a half hours. If it starts to thicken too much, add additional broth or utilize some boiling water that we'll be setting up for the pasta. You just want that sauce to have an hour and a half to reduce and intensify.
• Bring  a large pot of cold, generously salted water to a boil and leave covered.
• After the hour and a half, let's cook our tagliatelle. Add your nests to the boiling water and cook about a minute less than perfectly al dente. Fold the cream into the sauce and let it come to temperature before plucking out the cheese rind. Taste and adjust your salt if needed / desired. Strain your pasta directly into your skillet with your sauce. Add a splash of pasta water and start tossing your pasta with your sauce over the low heat. Continue this process for a minute or two until your sauce is clinging to your perfectly al dente pasta.​

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• Turn the heat off on your pasta. Add your finely shredded grana padano to a bowl and add a half a ladle of pasta water to your cheese, whisking it into a sort of cheesy sauce. Don't worry if it's too thin, it will still disperse throughout the pasta. Pour this into your skillet and toss until everything is combined, using another splash of pasta water if needed.
• Serve your tagliatelle with a heap of finely shredded grana padano and some fresh basil. ENJOY!
• If you have leftovers, I recommend adding pasta water before packing it up to keep it saucy. Can be refrigerated for up to 4 days in an airtight container.

HAPPY VEG