Zucchini Bolognese

Preparation

1. Chop vegetables

   Wash and peel veggies as necessary.

   Dice them.

   Ensure there are no big pieces as this will be the base of your meat sauce.

   Mince your garlic if you are going to include it.

Make Bolognese Sauce

1. Make soffritto

   Heat a few tablespoons of olive oil in a large pan.

   Add diced celery, carrots, and onion. (Soffritto)

   Sautee on medium for 3 minutes.

   Stir frequently so nothing burns.

   Add minced garlic and stir for one minute.

   

1. Make Bolognese Sauce

   Add pack of impossible meat to soffritto.

   Break it up with spatula as you stir frequently for 5 minutes.

   

1. Deglaze pan

   Reduce heat to low.

   Bottom of pan should have a brown coating.

   Add 1/2 cup of wine and stir to deglaze; keep stirring until there's no more brown stuck to the bottom.

   (If you wish to omit the wine, you may replace with extra vegetable broth.)

   Add the the tomato paste, crushed tomatoes, and vegetable stock. 

   Add the optional pinch of nutmeg.

   Here, I like to add 1/2 tsp of my favorite all purpose Mediterranean seasoning.

   Stir until combined.

   Cover with lid. Simmer on low for 1.5 hours.

   Check and stir every 20min or so to prevent burning.

   

1. Finish sauce

   Sautee diced zucchini.

   Add to the Bolognese ragu.

   Add spinach, milk, nutritional yeast. Stir to combine.

   Simmer for 10m.

   Add anymore seasonings if necessary.

   

Lentil Pasta

1. Cook the pasta

   Boil the pasta. Follow directions on the package.

   While its cooking, prepare your garnishes:

   Chop up some parsley and grate your vegan parmesan.

Assembly

1. Mix pasta and sauce

   After straining your pasta, return it to the pot you boiled it in. Season your bolognese with salt and pepper to taste, stir. Now add half of your sauce to your pot of pasta. Toss gently to coat.

   Plate your pasta mixture. Ladle more bolognese sauce on top. Add parmesan and parsley to taste.