A vegetarian twist on an Italian staple!
Ingredients
| Ingredients | Quantity |
|---|---|
| Impossible Meat | 12 oz (340 g) Package |
| Yellow Onion | 2 Small / 1 Medium |
| Carrots | 2 Large |
| Garlic | 4 Cloves / 2 Teaspoon Jarred |
| Whole Peeled Tomatoes | 28 oz (794 g) Can |
| White Wine (Dry)1 | 1/2 Cup |
| Olive Oil | 2 Tablespoons |
| Kosher Salt | 1 Teaspoon |
| Black Pepper | 1/2 Teaspoon |
| Italian Seasoning | 2 Teaspoon |
Miscellaneous
- Dutch Oven or Heavy Bottomed Pot
- Wooden Spoon
- Salt & Pepper to Taste
Instructions
- Heat the olive oil on medium heat until shimmering.
- Dice all veggies and add to oil with some salt & pepper. Cook until softened, 6-8 minutes.
- Lower heat to medium-low and add Impossible meat, italian seasoning, kosher salt, and black pepper. Cook until lightly browned liquid is released. To avoid sticking, add part of the 1/2 cup of white wine as you go, and scrape with a wooden spoon.
- Add remaining white wine to fully deglaze the oven/pot, and let the sauce simmer until reduced, 1 minute.
- Lower heat to low and add can of whole peeled tomatoes, breaking up the tomatoes with your hands before dropping into the oven/pot. Break up further with a wooden spoon. Add additional salt & pepper to taste.
- Cover oven/pot with a lid, and let the sauce simmer until slightly thickened, around 20 minutes. Check & stir every 5 minutes to ensure incorporation of tomatoes & juices.
- Let the sauce sit until ready to eat. Best served warm.
Credits
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Wine should be acidic, not sweet. Pinot Grigio is recommended, but I’ve also used Chardonnay in a pinch. ↩