Tagliatelle with Weeknight Plant-Based Bolognese

Name: Tagliatelle with Weeknight Plant-Based Bolognese
Yield: Serves 4 to 6
Ingredients: 1 , onion, chopped coarse; 1 , large carrot, peeled and chopped coarse; 1 , celery rib, chopped coarse; 2 tablespoons, extra-virgin olive oil; ½ teaspoon, table salt, plus salt for cooking pasta; ¼ teaspoon, pepper; 3 tablespoons, tomato paste; ½ cup, dry red wine; 12 ounces, plant-based ground meat; 2 cups, vegetable broth; 1 pound linguine or, tagliatelle; Plant-based or dairy, Parmesan cheese (optional)

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Team Meat Sauce, this one's for you.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME1 hour

Tagliatelle with Weeknight Plant-Based Bolognese

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

An Italian bolognese is thick, rich, homey sustenance: the meatiest of sauces. There are many ways to make it, from long-cooked Sunday-supper versions featuring several different cuts of meat to quicker versions made with ground beef. This ...

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