Upon researching popular recipes and gaining feedback and requests from friends, people prefer recipes that are: flavorful yet uncomplicated, easy to follow yet open for adaptations. That being said, today I am snowed in, and I figured I’d make a simpler spin on my Lentil & Walnut Bolognese, by developing this plant-based Impossible Ragu. Though it is a little more processed because of the meat alternative, it is plenty delicious, and a pleasure to share!

“Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.”

―  Albert Einstein

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Impossible Ragu

SERVES: 6-8
PREP TIME: 15-20 MINUTES
COOK TIME: 45-60 MINUTES

Ragu Ingredients:

• 2 medium carrots, peeled, trimmed, and roughly chopped
• 2 celery stalks, roughly chopped
• 1 large sweet onion, peeled and quartered
• 24 oz. Impossible Burger Grounds
• 3 cloves garlic, peeled
• 3 Tbs extra virgin olive oil
• 1-2 cups dry red wine
• 28 oz. can San Marzano Peeled Tomatoes
• 2 Tbs tomato paste (optional)
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp dried red pepper flakes (optional)
• 2 dried bay leaves
• 2 tsp herbs like basil, thyme, oregano (optional)
• 1 Tbs balsamic vinegar (optional, for added umami)
• 1 Tbs soy sauce (optional, for added umami)
• Cooked pasta

Method:

1. Finely dice the carrots, celery and onion. Mince the garlic. Bring a large dutch oven to medium heat and add olive oil. Transfer the carrots, celery, and onions to the pot. Stir to combine and cook for 6-8 minutes.
2. Afterwards, add the impossible grounds, break up into chunks and cook for another 6-8 minutes. Add the garlic and cook until fragrant, then pour in the red wine, stir again, and cook until the wine evaporates, about 3 minutes.
3. Next, add the tomatoes, herbs, and dried red pepper flakes. Season with salt and pepper. Taste test and adjust as necessary. Add bay leaves, then increase heat to high until the mixture begins to bubble. Afterwards, reduce heat to a low simmer, cover, then cook for 30-45 minutes.
4. In the meantime, prepare your pasta. When ready, uncover the ragu, and marry the sauce with cooked pasta and pasta water*. Finally, plate, then grate with cheese (optional). Enjoy!

Notes:

• The following day, I like to turn the ragu into baked ziti or use for Shepards pie. It can be as versatile as you’d like it to be!
• Video Tutorial for Marriage of Pasta and Sauce by Chop Happy.
• If possible, I prefer to do one 12 oz. package of Impossible Burger Grounds and one 14 oz. package of Spicy Impossible Sausage if my local grocer has it. It’s fun to mix and match and decide what works best for your taste palette. Use what is most accessible!
• The alcohol from the wine evaporates out but leaves behind depths of flavor. Yum!
• For more recipes to try, to pair alongside, or for inspiration, please visit the Kitchen Journal.