Receta: Salsa boloñesa vegetal

Name: Receta: Salsa boloñesa vegetal
Ingredients: Array; Array; Array; Array; Array; Array; Array; Array; Array; Array; Array; Array; Array

Ingredientes

6 oz. Yellow Onion, finely diced
6 oz. Markon Green Peppers, finely diced
6 oz. Markon Celery, finely diced
½ oz. Markon Ready-Set-Serve Garlic, minced
3 lb. Whole San Marzano Plum Tomatoes
¼ tsp. Trade East Crushed Red Pepper
4 Tbsp. Trade East Italian Herb Seasoning
1 oz. Parmigiano Reggiano Cheese, grated
½ oz. Markon Italian Flat-Leaf Parsley
1 lb. Plant-based Ground Beef
sal kosher al gusto
al gusto: pimienta negra molida de Trade East
½ oz. Extra Virgin Olive Oil

Preparación de la receta

1. In a heated rondeau, add the ground plant-based beef. Using a wooden spoon, mash and chop the beef into fine pieces using a wooden spoon or a heat-resistant spatula and season with salt and pepper. Cook until just cooked through.

2. Add the olive oil with the onions, peppers, celery, garlic, chili flakes and Italian seasoning. Season with salt and pepper. Cook until vegetables are caramelized and tender, stirring frequently.

3. Add the San Marzano puree and fold all ingredients thoroughly. Simmer for 5-10 minutes or until the sauce reaches a desired consistency.

4. Add the Parmesan cheese and then season with salt and pepper to taste.

5. Off the heat, fold in the chopped parsley. Allow the sauce to cool and transfer to a nonreactive storage container and refrigerate until needed.