Vegan Tagliatelle Bolognese
1 hours 6 minutes total
This recipe is a vegan version of the classic Italian dish "ragù", made with minced meat and tomato sauce. This vegan version replaces the meat with a plant-based alternative and is served with tagliatelle pasta.
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|250g (8,8oz)||Barilla® Tagliatelle|
|300g||vegan minced meat|
|40g||carrot, peeled and minced|
|40g||yellow onion, peeled and minced|
|100ml||extra-virgin olive oil|
|500g||vegan Parmigiano cheese, grated|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are the four easy steps for a delicious vegan ragù pasta:
Heat the oil in a saucepan over medium heat and sauté the vegetables and bay leaves.
- yellow onion
- bay leaves
- extra-virgin olive oil
Add the vegan ground minced meat and raise the heat to medium-high so that it browns well. Pour in the red wine and let it evaporate completely. Reduce the heat to low and add the tomato purée. Season with salt and pepper, add the 3/4 cup (160 ml) water, and cook over low heat for about 45 minutes.
- vegan ground minced meat
- red wine
- tomato purée
- black pepper
Bring a pot of salted water to a boil and cook the tagliatelle until it is al dente; drain.
- barilla tagliatelle
- salted water
Transfer pasta to the meat sauce and toss to combine, sprinkling with the vegan Parmigiano.
- meat sauce
- vegan parmigiano cheese
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.