Tortiglioni Ragu

Tortiglioni Ragu




Prep Time: 25 Min
Cook Time: 2 + Hours

Yields: 4+ Servings

WHAT YOU NEED

• 1 Lb. Dry Tortiglioni Pasta
• 3 Tbsp. EVOO
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 2 Carrots, peeled & diced
• 4 cloves Garlic, crushed & minced
• 1 Tbsp. Sundried Tomatoes, chopped
• 1 Large / 2 Small Zucchinis (1 1/2 C) , diced
• 340g Beyond Meat Beef
• 2 Tbsp. Tomato Paste
• 3/4 C White Wine
• 1 C Passata
• 2 C PC Brand Plant-Based Chik'n Broth
• Handful Fresh Basil
• 1/2 C Whipping Cream, room temp
• 1 Tbsp. Unsalted Butter
• 1/2 C Grana Padano, grated
• 1 Hard Cheese Rind
• 1 Tsp. Red Pepper Flakes
• 1 Tsp. Dried Oregano
• 2 Bay Leaves
• 3/4 Tsp. + Sea Salt
• Cracked Pepper

DIRECTIONS

• Bring a large pot of cold, generously salted water to a boil on medium high heat. Cover until needed.
• Begin heating the EVOO, garlic, oregano, and pepper flakes, in a large, deep skillet set to about medium heat. Once warm, let everything sizzle together for 30 seconds and then add the onion, carrot, and celery. Season with sea salt & cracked pepper, stir, and cook 5 minutes. Drop in a handful of torn basil leaves and continue to cook another minute or two. 
• Move everything to the outskirts of the pan and drop in the Beyond beef. Break up the beef as it cooks in to smaller crumbles. Cook 5ish minutes, stirring & flipping the beef in the skillet as it cooks. Now, push the beef against the other veg on the outskirts of the pan. Add the zucchini, sundried toms, and a good pinch of salt. Let the zucchini & sundried toms cook for 2 or 3 minutes until starting to go soft.
• Stir everything together now with the tomato paste and continue to cook another 2 minutes. Pour in the wine and let that bubble away until reduced by half. Pour in the passata & chik'n broth. Stir and wait for the sauce to come to a boil. Once boiled, add 3/4 tsp. sea salt, the bay leaves, and the hard cheese rind. Reduce the heat to medium low and simmer uncovered for an hour. Stir and let the sauce continue for another 30 minutes or more if you've got the time. Thin our with water if needed as the sauce cooks. ​

• Pluck out the bay leaves & cheese rind from the sauce. Stir the cream in to your sauce and let that come to temperature. In the meantime, add your pasta to the boiling water & cook to al dente according to package directions. Strain the pasta directly in to the skillet with the sauce, reserving up to 1 C pasta water. Toss the noodles in the ragu until everything is nice and coated, using pasta water if needed. Turn off the heat and add the grana padano, butter, & a splash of paste water. Stir and fold everything together until nice and creamy & combined. Taste and adjust salt if desired.
• For service, serve each portion with more grated grana and fresh herbs. ENJOY!

HAPPY VEG