Vegan Bolognese Sauce

Recipe by Jhanelle Golding

From the Comfort of My Bowl

Prep: 15 mins

Cook: 3 hrs

Total: 3 hrs 15 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil

• 3 tablespoons vegan butter, I used Country Crock Plant Butter

• 1 medium yellow onion, chopped (2 cups)

• 1 rib celery, chopped (½ cup)

• 1 medium carrot, chopped (½ cup)

• 1 pound (500 g) vegan ground, such as Impossible or Beyond Meat

• ½ teaspoon salt, or to taste

• 1 cup (240 ml) dry white wine, 240 ml

• ½ cup (120 ml) plant-based milk, I used oat milk

• ⅛ teaspoon nutmeg, freshly ground

• 2 cups (800 g) canned Italian tomatoes, roughly chopped, with their juice (28 oz can)

• ½ tablespoon tomato paste

Instructions

• Place a heavy, enameled Dutch oven on the stove at medium heat. Add the olive oil, vegan butter, onion, celery, and carrot. Cook for about two minutes or until the onion is translucent.

  3 tablespoons olive oil ,3 tablespoons vegan butter ,1 medium yellow onion ,1 rib celery ,1 medium carrot

• Add the vegan ground beef, breaking it up with a large wooden spoon or a fork. Add ½ teaspoon of salt and cook until no longer pink and it begins to brown.

  ½ teaspoon salt ,1 pound (500 g) vegan ground

• Add the wine and cook, occasionally stirring, until it has evaporated.

  1 cup (240 ml) dry white wine

• Add the plant-based milk and the nutmeg, and cook, occasionally stirring, until the milk evaporates.

  ½ cup (120 ml) plant-based milk ,⅛ teaspoon nutmeg

• Stir in the tomatoes and tomato paste. Once it starts to bubble, reduce the heat to a low simmer.

  2 cups (800 g) canned Italian tomatoes ,½ tablespoon tomato paste

• Cook, uncovered, for at least 3 to 4 hours, stirring occasionally. Taste and add more salt if needed.

• To serve: Heat half a tablespoon of olive oil or plant-based butter in a skillet over medium-low heat. Spoon in half a cup of bolognese sauce and heat until bubbling. Add 1 to 3 tablespoons of water to adjust the consistency if needed. Add a serving of cooked pasta (I used egg-free pappardelle) and toss until coated.

Notes

Once cooled, store the vegan bolognese in the refrigerator for up to 5 days or freezer for up to a month. Reheat with a splash of plant-based milk or water until it simmers for about 15 minutes.

About the Recipe Creator

Jhanelle Golding is the recipe developer behind From The Comfort Of My Bowl. Born and raised in Jamaica, she holds a bachelor’s degree in Dietetics and Nutrition and has been developing vegan recipes for nearly a decade. Inspired by her Jamaican roots and her travels throughout the U.S., Asia and beyond, Jhanelle creates approachable plant-based versions of comforting dishes and flavors from around the world. You can find more of Jhanelle’s recipes on her website From The Comfort Of My Bowl.

We’re featuring Jhanelle because nourishing yourself should still include food that feels familiar, satisfying and genuinely good to eat. Her recipes make plant-based cooking approachable while drawing inspiration from Jamaican, Southern and global food traditions, giving you more ways to explore nourishing meals without sacrificing comfort or flavor.