Abbot’s pasta bolognese

This recipe was developed by Chef Steven Frueh at Rutgers University during one of our product trainings.

Servings: 6
Serving size: 6 ounces

Ingredients

1 tablespoon vegetable oil
1/3 cup onions, diced
1/3 cup celery, diced
1/3 cup carrots, diced
1 package Abbot’s Butcher ground beef
1 can 13.66 ounces unsweetened coconut milk
1 cup red wine
1 bay leaf
1/2 cup tomato paste
1 cup tomatoes, diced
Salt, to taste
Pepper, to taste
1/4 cup NUMU cheese
1 pound whole wheat pasta, cooked

Preparation

1. Add oil and onions in a saucepan and cook until onions are translucent. Then add celery and carrots and cook for an additional 3 minutes.
2. Add Abbot’s Butcher ground beef, salt, and pepper. Cook until the crumbles are a little crispy.
3. Add coconut milk and bring to a simmer. Cook until almost all the liquid has evaporated.
4. Add the red wine, tomato paste, and bay leaf. Cook until most of the liquid is gone.
5. Stir in the fresh tomatoes and let it simmer for 10 minutes.
6. Season with salt and pepper then toss with cooked whole wheat pasta.
7. Garnish with vegan cheese and serve immediately.