This hearty, plant-based bolognese comes together with simple ingredients and a little love. Ideal for cozy evenings or make-ahead meals.

Ingredients

• 150g pea-protein mince (70%)
• 2 Tbsp olive oil (or any neutral oil)
• ½ onion, finely diced
• ½ carrot, finely diced
• ½ stick celery, finely diced
• 3 cloves garlic, minced or crushed
• 1 can pasta sauce (~400g)
• 1 bay leaf
• 2 tsp sea salt
• ½ tsp black pepper
• 1 tsp sugar
• 220g pasta (spaghetti or your favorite shape)

Optional: reserved pasta water (about ½ cup)

Instructions

1. Prep the Pea Protein
   Place the pea-protein mince in a bowl and cover with water. Let soak for 10 minutes, then drain well using a fine mesh strainer or pressing gently to remove excess water.

2. Sauté the Veg
   Heat the oil in a large saucepan over medium heat. Add the onion and sauté for 2 minutes until slightly softened. Stir in the carrot and celery, and cook for another 2–3 minutes.

3. Add Garlic + Mince
   Add the garlic and cook until fragrant, about 1 minute. Add the soaked pea-protein mince and cook for 5 minutes, stirring occasionally to brown slightly.

4. Simmer the Sauce
   Pour in the pasta sauce. Add the bay leaf, salt, pepper, and sugar. Stir to combine, then cover and simmer on low for 20–30 minutes. Stir occasionally. If it starts to look too thick, loosen with a splash of water or reserved pasta water.

5. Cook the Pasta
   While the sauce simmers, cook your pasta in salted boiling water until al dente. Reserve ½ cup of the pasta water before draining.

6. Bring it Together
   Remove the bay leaf from the sauce. Taste and adjust seasoning if needed. Toss the pasta with a little sauce or serve it plated with the sauce spooned generously on top. Garnish with fresh herbs, cracked pepper, or vegan parm if you’d like.

Pro Tip:
This sauce tastes even better the next day and freezes beautifully. Make a double batch and thank yourself later.