Plant-Based Beef Bolognese Spaghetti Sauce
1 ½ Cup of plant-based ground beef crumble
1 Large can crushed tomatoes
¼ Cup minced sweet onion (yellow and white onion are fine, too)
¼ Cup minced sweet red pepper (orange, yellow and green are ok, too)
3 Cloves garlic
1 Teaspoon dried Italian seasonings (add more to taste)
Salt to taste
2 Tablespoons olive oil
¾ Cup minced spinach (optional)
Pasta of your choice
Rinse the pepper, remove the core and seeds, then mince it. Peel the onion and mince it. Crush or mince the garlic cloves. Rinse the spinach and chop it up.
Start heating the water for the pasta of your choice.
Preheat a skillet or large frying pan over just under medium heat. Add the olive oil and stir in the onion, peppers and garlic. Slightly saute them until the onions start to appear translucent – should take about eight minutes. Don’t brown the garlic, onions or peppers
Stir in the Italian seasonings and plant-based beef crumble. Brown the crumble according to the directions on the package you buy. Some brands recommend that you add water to the crumble, I usually skip this step since the crumble picks up moisture from the vegetables and it will be stirred into the crushed tomatoes. Stir in the dried Italian seasonings, some salt and spinach, too.
When the spinach appears wilted down – takes about five minutes — stir in the crushed tomatoes. Cover the pan and heat to serving temperature. While the Bolognese is heating up, prepare the pasta according to the instructions on the box.
Serve the plant-based bolonese spaghetti sauce on your pasta and top with grated cheese.