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

Name: Beyond Meat ® Bolognese Sauce by Foodie’s Chef Laura Brennan
Ingredients: 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

foodiesmarkets.com

I was slow to ‘join the bandwagon’ of plant-based protein meat-substitutes, then a purveyor gave me samples, and I thought I should give it a try. These are not your typical ‘veggie’ burgers....

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Ingredients

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