We adapted this form Ina Garten’s Weeknight Bolognese in How Easy is That?
2 Tbsp. extra virgin olive oil
1 lb. Beyond beef
4 cloves garlic
1 tsp. oregano
1/4 tsp. red pepper flakes
1/8 tsp. freshly ground black pepper
1 1/2 tsp. vegetarian “beef” bouillon, we use Better Than Bouillon
1/4 tsp. Kosher salt
Parmesan rind, optional
1 1/4 cups red wine, divided
28 oz can crushed tomatoes
6 oz tomato paste
1/4 tsp, nutmeg
1/4 cup fresh basil, chopped
1/4 cup heavy cream
1/2 cup grated Parmesan, plus more to serve
Heat olive oil in dutch over medium heat and brown “meat.”
Add garlic, oregano, salt, black pepper, red pepper flakes. Cook until garlic is lightly browned, about two minutes.
Add one cup of wine a scrape up any browned bits.
Add tomatoes, tomato paste, bouillon, and the Parmesan rind if using. Bring to a boil, then reduce heat and simmer 10 minutes.
Once the sauce is simmering, it’s probably a good idea to start boiling water for pasta.
After the sauce has simmered 10 minutes, add nutmeg, cream, and the last 1/4 cup wine. Simmer 10 more minutes.
Taste, and consider adding salt.
Stir in basil and Parmesan. Serve.
This is a recent favorite.