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I’ve been searching for an “acceptable” meat alternative for a long time.
Like you, I’ve tried all different types of “veggie” burgers….
I had to try it.
I had to make it!
It became my SeasonalCookbook.com mission!!
What You Need
- 1 lb Plant Based Beef Alternative (I used Beyond Meat’s Beyond Beef product for this recipe)
- Rigatoni Pasta (Barilla)
- 1 medium sized onion
- 1 long celery stalk
- 2 cloves of garlic
- extra-virgin olive oil
- dried Italian seasoning
- dry white cooking wine (personally, I prefer Sauvignon Blanc over cooking wine since I like to ahem-‘sample’ my ingredients as I go!)
- Oregano or red pepper flakes
- fresh ground black pepper
- 1 can whole peeled tomatoes
What You Do
Chop the onion and celery into finely diced cubes. Mince your two cloves of garlic into what I describe as almost a paste.
Heat 2 tablespoons extra-virgin olive oil in a pasta pot over medium heat until the olive oil is sizzling.
Add your onion and celery diced mix, along with your minced garlic, to the pot with the olive oil and continue to cook over medium heat.
Continue to stir, periodically, until the vegetable mixture is soft (approx 5-8 minutes)
Add 1 pound of Beyond Beef, 1 teaspoon dried Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon of fresh ground black pepper to your vegetable mixture.
Mash up your Beyond Beef into smaller pieces (I use a flat spatula), and cook until you see a light juice emanating from your beef (approx 6-9 minutes).
Add 1/2 cup dry of white wine and let simmer until the wine has reduced completely.
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Back To The Instructions!
Add an entire can of whole peeled tomatoes (and any liquid from the can, as well).
Make sure to break up the tomatoes (I do this in a separate mixing bowl, but your hands will do the trick if you don’t mind getting a little messy in the kitchen!
Let this sauce cook until it thickens slightly (approx 15 minutes)