Beyond Meat ® Bolognese Sauce by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 30 mins Prep
• 2 hrs Cook
• About 3 quarts sauce.
• 1 cup white or Spanish, finely chopped onions (start with a 12-ounce unpeeled onion, approximately)
• 2 stalks celery
• 2 medium carrots
• 8 ounces cremini mushrooms
• 6 tablespoons extra virgin olive oil divided, plus more as needed
• 1 tablespoon finely minced garlic
• ½ teaspoon kosher salt, plus more as needed
• 1-pound package Beyond Meat®
• 2 tablespoons tomato paste
• 28-ounce can tomato puree
• 2 each- 14-ounce cans fire-roasted diced tomatoes, with its liquid (I like Muir Glen organic tomato products)
• ½ cup red wine
• 1 cup light cream or half-and-half
• 2 cups water or chicken or beef stock (plus more as needed)
• Pinch dried red pepper flakes
• ½ teaspoon dried oregano leaves
• ½ teaspoon dried basil leaves
• Lots of freshly cracked black pepper
• ½ bunch flat-leaf Italian parsley, washed & dried