weeknight pesto pasta bolognese
The pinnacle of autumn comfort food.
Ingredients
- 12 oz plant-based (or regular) beef
- 2 cups cremini mushrooms, diced
- 1 yellow onion, diced
- 1/2 cup celery, chopped (about 2 ribs)
- 6 cloves garlic, minced
- 1 can tomato paste
- 1/2 cup basil pesto, homemade or store bought
- 2 tsp Italian seasoning
- 28 oz can crushed tomatoes
- 1 cup vegetable broth, or more
- 2-3 tsp sugar, to taste
- 1 lb short-cut pasta
- fresh basil and parmesan cheese, to serve
Instructions
- In a large skillet or Dutch oven, heat 1/4 cup extra virgin olive oil over medium. Add the beef, mushrooms, onion, and celery. Cook, stirring frequently, until the beef browns and the mushrooms and vegetables are tender, about 8-10 minutes. Stir in the garlic and Italian seasoning until fragrant, about 1 minute.
- Swirl in the tomato paste and pesto, then pour in the crushed tomatoes and broth. Reduce heat to medium-low and simmer, stirring occasionally, for at least 20 minutes. Taste and add 1 teaspoon sugar at a time if the sauce seems acidic.
- If cooking for longer than 20 minutes, add 1 cup more broth every 15-20 minutes or when the sauce gets too thick.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
- When ready to serve, pour a good amount of sauce (however much you want!) over the pasta. Garnish with fresh parmesan and basil, as desired.