Vegetarian ragú alla Bolognese made with Beyond ground beef and porcinis. Please be gentle.
by ramoner
3 Comments
Mammoth-Guava3892
You don’t really add porcini to meat ragù. If you want to try a vegetable alternative to ragù you might want to try tofu or lentils 🙂
ramoner
Recipe for Beyond Bolognese pasta
1 lb dried pasta
16 oz Beyond Ground Beef or Impossible Ground Beef
1 onion, chopped
1 large carrot, peeled and chopped
12 oz Baby Bella mushrooms, sliced
2 oz dried porcini mushrooms
2 garlic cloves, crushed
Olive oil
25oz tomato sauce (½ marinara, ½ arrabiata)
Grated parmigiano reggiano
Soak the porcini mushrooms in 1 cup boiling water, set aside
Heat the olive oil over medium-high heat in a large rimmed sauce pan.
Saute the onions for around 7mins in the large pan, then add the carrots and saute for around 7 more minutes.
Remove the onion/carrot mixture and set aside.
Add a little more olive oil to the pan, then saute the baby bella mushrooms. Squeeze the now reconstituted porcinis, roughly chop them, and add to the pan (reserve the mushroom water). Saute for around 5 mins or until the bellas release some water, then remove and set aside.
Add the Beyond Beef to the pan and saute until lightly browned, slowly breaking up the pieces. The bottom of the pan may have some burnt bits at this point but it’s fine, we’ll scrape it up in a couple steps from now.
Make a small well in the center of the pan, add a touch more olive oil, then saute the garlic for 1-2 mins.
Add in the tomato sauce (we use the marinara/arrabiata combo for balanced sweetness and spiciness). Bring the sauce to a bubble then reduce the heat til it’s a simmer.
Add in a little mushroom water and stir. Here you can scrape the pan for the burnt stuff so it incorporates into the sauce.
Simmer for about 10 minutes on low-medium. Add back the carrots, onions and mushrooms. Add in the rest of mushroom water if the sauce gets too thick.
Boil and drain the pasta, then toss with the sauce. Finish with grated parmigiano cheese.
Edit, formatting
agmanning
The sauce looks fine; but that pasta is so over cooked.
3 Comments
You don’t really add porcini to meat ragù. If you want to try a vegetable alternative to ragù you might want to try tofu or lentils 🙂
Recipe for Beyond Bolognese pasta
1 lb dried pasta
16 oz Beyond Ground Beef or Impossible Ground Beef
1 onion, chopped
1 large carrot, peeled and chopped
12 oz Baby Bella mushrooms, sliced
2 oz dried porcini mushrooms
2 garlic cloves, crushed
Olive oil
25oz tomato sauce (½ marinara, ½ arrabiata)
Grated parmigiano reggiano
Soak the porcini mushrooms in 1 cup boiling water, set aside
Heat the olive oil over medium-high heat in a large rimmed sauce pan.
Saute the onions for around 7mins in the large pan, then add the carrots and saute for around 7 more minutes.
Remove the onion/carrot mixture and set aside.
Add a little more olive oil to the pan, then saute the baby bella mushrooms. Squeeze the now reconstituted porcinis, roughly chop them, and add to the pan (reserve the mushroom water). Saute for around 5 mins or until the bellas release some water, then remove and set aside.
Add the Beyond Beef to the pan and saute until lightly browned, slowly breaking up the pieces. The bottom of the pan may have some burnt bits at this point but it’s fine, we’ll scrape it up in a couple steps from now.
Make a small well in the center of the pan, add a touch more olive oil, then saute the garlic for 1-2 mins.
Add in the tomato sauce (we use the marinara/arrabiata combo for balanced sweetness and spiciness). Bring the sauce to a bubble then reduce the heat til it’s a simmer.
Add in a little mushroom water and stir. Here you can scrape the pan for the burnt stuff so it incorporates into the sauce.
Simmer for about 10 minutes on low-medium. Add back the carrots, onions and mushrooms. Add in the rest of mushroom water if the sauce gets too thick.
Boil and drain the pasta, then toss with the sauce. Finish with grated parmigiano cheese.
Edit, formatting
The sauce looks fine; but that pasta is so over cooked.