A rich mirepoix base adds depth and nutrients to this classic sauce for lasagna or pasta.
1 32 oz can whole Italian-style tomatoes, with juice
1 large ripe raw tomato, cored and chopped
1 large shallot, minced
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 cloves garlic, minced
2 Tbsp finely chopped raw basil
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp red wine
2 cups crumbled vegan meat substitute:
1 cup Beyond Beef Beefy crumbles, plus
1 cup Upton’s Naturals seitan chorizo
(or substitute your favorites)
Toss crumbles with a tablespoon or two of EVOO before cooking.
Sea salt for finishing (about 1/2 to 1 tsp)
Combine canned and raw tomatoes in a bowl and process with an immersion blender just until medium chunky (or, pulse several times in a conventional blender to same consistency). Set aside.
Heat a large, deep sauté pan or Dutch oven over medium high heat until hot. Add just enough EVOO to coat bottom of pan. When oil begins to smoke, add the chopped shallot, onion, carrot and celery and sauté, keeping heat constant, until mirepoix is fragrant and begins to soften. If mixture gets dry and sticks to pan, add a tablespoon of water instead of more oil.
When celery and carrots are almost soft, about 10 – 12 minutes, add garlic and cook for another 2 minutes. Stir in dry basil and oregano, then add vegan meat crumbles and cook until they are lightly browned, about 3 minutes.
Add tomato mixture and bring to boil, stirring well and scraping bottom of pan. Stir in wine, then add chopped raw basil and reduce heat to fast simmer. Simmer for 15-20 minutes, uncovered, then taste and add a little sea salt if needed. Cover loosely, remove from heat and allow to stand for 20 minutes before using.