Vegan Bolognese

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One of my favorite meals growing up was my Mom’s Bolognese. To me, bolognese is the perfect comfort food. After falling in love with Field Roast products, I decided to create a simple recipe using their delicious Field Burgers. 

This recipe became an instant hit with my family and friends who insisted that there was no way that this dish could be vegan, let alone meat-free.

The key to my delicious Vegan Bolognese is the authentic meat taste of the Field Burgers. A simple combination of different grains, vegetables and spices, these burgers are the perfect substitute for any recipe calling for beef.

To be honest, I have not tried this recipe with any other type of veggie burger, simply because the Field Burgers are so delicious. However, if you do make this recipe and do not live near a place where they sell Field Roast (most Whole Foods) I suggest using a high quality veggie burger that has not been pre-frozen. 

To find Field Roast Products at a location near you check out their store locator or visit Whole Foods Market.

What You’ll Need
+ 1 tablespoon of extra virgin olive oil 
+ 4 cloves garlic, minced
+ 1 package of Field Burgers (4 patties) 
+ 1 tablespoon dried oregano
+ 1/4 teaspoon crushed red pepper flakes
+ 1 1/4 cups dry red wine, divided (I use Malbec)
+ 1 (28-ounce) can crushed tomatoes 
+ 2 tablespoons tomato paste
+ 12 oz. of whole wheat pasta (about 3/4 box) 
+ 1/4 teaspoon ground nutmeg
+ 1/4 cup chopped fresh basil leaves, lightly packed

Directions:
+ First, place the 4 Field Burgers into a large food processor and grind until they have the consistency of ground beef. Set aside. 
+ Heat a tablespoon of extra virgin olive in a large skillet (12 inches wide) on medium heat and add the minced garlic. Once the garlic becomes fragrant, add the grounded patties to the skillet, along with the garlic, oregano and red pepper flakes. 
+ Next, pour in 1 cup of dry red wine and stir. Add in the canned tomatoes, tomato paste and freshly ground pepper and mix well. Bring the sauce to a boil and then lower to simmer for 10 minutes. 
+ While the sauce is simmering feel free to cook the pasta, following the directions on the box.
+ After 10 minutes or so, add in the nutmeg, basil and the remaining 1/4 cup of wine. Allow the sauce to simmer for 10 minutes or so, stirring occasionally until it becomes thick. 
+ Remove the sauce from heat and allow to cool before serving with pasta. 

Check out my recipe featured on Field Roast's Website! 

Inspired by Ina Garten, How Easy Is That? Cookbook