I am trying to give up processed vegan food but once in a while, I want something from BV (before vegan). I am telling you, you will not miss anything with the sauce.
Let's get to it. Here is what you will need.
1 green bell pepper diced
1 onion diced
1 can mushroom pieces or 1/2 cup fresh diced mushrooms
Water or veg broth for sauteing
In a large fry pan, heat up the water or broth over medium heat. Add all the vegetables and saute until everything is tender and fragrant and starts to slightly char. This will take about 15 minutes. Set aside.
1 package of Gardein Beefless Ground (I call them crumbles)
1 tsp Italian seasoning
1 small 6 ounce can tomato paste
2 14 ounce cans of tomato sauce
1 jar spaghetti sauce (whatever size you get will be fine)
1 tbsp garlic powder
water or veg broth for sauteing
In a large stock or soup pot, add some water and crumbles and cook over medium heat until heated through and slightly crispy.
Add Italian seasoning and stir to combine.
Add the entire can of tomato paste and coat the crumbles thoroughly. Over the years I found this step should never be skipped. The sauce will just not be the same.
Add the tomato sauce. Pour a little water into the cans and swish around to get every last drop of sauce and pour into the pan. Sprinkle the garlic powder and give it a good stir.
Add the spaghetti sauce. Add a little water to the jar and swish around the same way as the tomato sauce and add to the pan.
Add the sauteed vegetables. Give it a good stir, turn the heat down and let it heat through.
The bolognese is ready to serve over some cooked spaghetti or zoodles. Both are delicious. Enjoy.