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Vegan Bolognese

Vegan Bolognese

Rebecca Coleman
The vegan version of the classic slow-simmered pasta sauce that's perfect for cozy fall and winter dinners.
Prep Time 20 mins
Cook Time 3 hrs
Course Main Course
Cuisine Italian
Servings 4


  • 1/4 cup olive oil
  • 1 package vegan ground beef I used Ozo
  • 1 small-medium onion diced
  • 2 stalks celery sliced in half and diced
  • 2 whole medium carrots sliced in quarters and diced
  • 3 cloves garlic minced
  • 1/2 cup red wine
  • 1 can tomatoes 28 oz
  • 1 can tomato paste
  • salt and pepper to taste
  • 2-3 tbsp fresh chopped herbs like oregano, basil or parsley


  • In a large dutch oven or frying pan over medium heat, place a couple tablespoons of olive oil, and add the onions to it. Season well with salt and pepper. Stir and cook until the onions are softened and the edges are beginning to brown.
  • Add the package of vegan ground beef and stir well to break it up and distribute. Sautee until it is cooked all the way through and beginning to brown, adding more oil if needed.
  • Next add the celery and the carrots, stir well, cook for another 5 minutes or so before adding the garlic. Season with salt and pepper. Stir until fragrant, then deglaze the pan with wine.
  • Add the can of tomatoes, and if they are whole, use the back of your spoon or a potato masher to smoosh them up. Fill the can the tomatoes came in up with water and add it to the pot as well.
  • Finally, add in the tomato paste and stir well.
  • Loosely cover the pot and turn the heat down so that the sauce is barely simmering. Allow to simmer for several hours until it's thickened.
  • Taste and adjust for seasoning, and then finally stir in your fresh herbs.
  • Serve over cooked pasta, and garnish with parmesan cheese and fresh herbs.
Keyword vegan