Name: Tagliatelle with Weeknight Plant-Based Bolognese
Total time: 1 h
Ingredients: 1 onion , chopped coarse; 1 large carrot , peeled and chopped coarse; 1 celery rib , chopped coarse; 2 tablespoons extra-virgin olive oil; ½ teaspoon table salt , plus salt for cooking pasta; ¼ teaspoon pepper; 3 tablespoons tomato paste; ½ cup dry red wine; 12 ounces plant-based ground meat; 2 cups vegetable broth; 1 pound linguine or tagliatelle; Plant-based or dairy Parmesan cheese (optional)

Tagliatelle with Weeknight Plant-Based Bolognese

By America's Test Kitchen

Published on January 31, 2022

Time

1 hour

Yield

Serves 4 to 6

Tagliatelle with Weeknight Plant-Based Bolognese

Ingredients

1 onion, chopped coarse1 large carrot, peeled and chopped coarse1 celery rib, chopped coarse2 tablespoons extra-virgin olive oil ½ teaspoon table salt, plus salt for cooking pasta¼ teaspoon pepper 3 tablespoons tomato paste ½ cup dry red wine 12 ounces plant-based ground meat 2 cups vegetable broth 1 pound linguine or tagliatelle Plant-based or dairy Parmesan cheese (optional)

Before You Begin

Tagliatelle is typically made with eggs; if that's a concern, look for egg-free tagliatelle or use another long, wide pasta such as linguine. You can use store-bought Parmesan or make our Plant-Based Parmesan, if desired.

Instructions

Pulse onion, carrot, and celery in food processor until finely chopped and mixture has paste-like consistency, 12 to 15 pulses, scraping down sides of bowl as needed.

Heat oil in Dutch oven over medium-high heat until shimmering. Add vegetable mixture, salt, and pepper and cook, stirring occasionally, until liquid has evaporated, 6 to 8 minutes. Spread mixture into even layer in bottom of pot and continue to cook, stirring occasionally, until fond forms, 6 to 8 minutes. Stir in tomato paste and cook until paste is rust-colored and bottom of pot is dark brown, 1 to 2 minutes.

Stir in wine, scraping up any browned bits, and cook until nearly evaporated, 1 to 2 minutes. Reduce heat to medium, stir in ground meat, and cook until meat begins to clump, about 3 minutes. Stir in broth and bring to simmer. Cover, reduce heat to low, and simmer for 15 minutes (sauce will look thin). Remove from heat and season with salt and pepper to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and add it to pot with sauce, tossing to combine. Adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Serve with Parmesan, if using.