Meat sauce without the meat may seem like an impossible feat. But by golly, we’ve figured it out! Italian-style veggie crumbles have the texture and heartiness that’s essential to any good Bolognese, along with a few built-in seasonings that give them that Old World taste. They also look (and taste) really good smothered in tomato sauce and clinging to strips of tagliatelle pasta. So get those forks ready: everyone will be twirling up every last bite of this Italian-inspired classic.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Italian Veggie Crumbles(ContainsWheat, Soy)
Tuscan Heat Spice
Veggie Stock Concentrate
Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate garlic. Halve, peel, and thinly slice shallot. Finely chop parsley. Once water is boiling, add tagliatelle to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water for step 5, then drain.
Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add shallot and cook, tossing, until softened, 3-5 minutes. Season with salt and pepper.
Add veggie crumbles and Tuscan heat spice (to taste) to pan, breaking up crumbles into smaller pieces with a spatula or wooden spoon. Cook, stirring occasionally, until lightly browned and crisped, 3-5 minutes. Stir in garlic and most of the parsley (save a few big pinches for garnish). Cook until fragrant, about 1 minute.
Stir tomatoes, stock concentrate, and 1 cup water into pan. Bring to a boil, then lower heat and let simmer until slightly reduced, 5-10 minutes. Season with salt and pepper. TIP: Give the Bolognese a taste. If it seems sharp, try adding up to 1 tsp sugar to mellow it out.
Add tagliatelle, half the Parmesan, and a splash of pasta cooking water to pan and toss until thoroughly combined. TIP: If Bolognese seems dry, add more pasta cooking water until it’s nice and saucy.
Divide pasta between plates. Garnish with reserved parsley and remaining Parmesan.