Meatless Meat Sauce
Updated: Apr 10
Of course, we serve our meat sauce ladled over spaghetti . . . and we regularly top our Chick*n Parm with it too. Generously top a Chick*n Schnitzel or a Burger with shredded vegan Mozz Cheese and bake it until the cheeze is ooey and gooey. Spoon on a couple of tablespoons of warmed Meatless Meat Sauce and try to make it to the table without sneaking a bite.
2 tbsp (30 ml) olive oil 1 cup (136 g) ¼-inch (6-mm) diced sweet onion 2 large cloves garlic, minced 1 (406 g) package of your favorite veggie ground round (we use Gardein or SoL Cuisine, or for a soy-free/allergen free version, we use Big Mountain’s Cauli Crumble) 1 (28-oz [806-ml]) can fire-roasted diced tomatoes 1 cup (240 ml) water 2 tbsp (30 g) tomato paste 1 tbsp (10 g) brown sugar 1½ tsp (1 g) dried basil 1 tsp dried parsley 1 tsp sea salt ¼ tsp freshly ground black pepper ¼ tsp red chili flakes ¼ cup (60 ml) red wine (see note)
Heat the olive oil in a Dutch oven or soup pot over medium heat. When hot, add the onion and sauté for 4 to 5 minutes until the onions are translucent.
Add the garlic and the veggie ground round, and continue to sauté for 5 minutes, stirring often.
Add the tomatoes and water, and with a spoon, scrape up the packed-full-of-flavor browned bits that have stuck to the bottom of the pot. Continue to cook, mixing regularly, for approximately 10 minutes, or until the sauce begins to boil.
Turn the heat down to simmer, add the tomato paste, sugar, basil, parsley, salt, pepper and chili flakes to the pot. Stir everything together and let the sauce simmer for 30 minutes. Give it a mix from time to time.
Add the red wine. Stir well and continue to simmer for an additional 30 minutes. Again, give it a mix from time to time.
Note: Pick a red wine you enjoy. Remember, if you wouldn’t drink it, don’t cook with it. Yup - I know...the recipe only calls for 1/4 Cup - but, hey, you get to finish the rest of the bottle with dinner.