A plant-based version of the famous Italian pasta sauce with a French twist.
* 1 onion, diced
* 1 bell pepper, diced
* a dozen crimini mushrooms, sliced
* 4-6 garlic cloves, minced
* 1 hot pepper, crushed
* 12 oz beef-less ground beef
* 3 (14oz) cans diced tomatoes
* a splash of red wine
* salt and pepper to taste
Cook the onion and bell pepper on medium heat.
Sauté the mushrooms in separate pan.
When the onions start to be translucent, add the garlic and hot pepper.
Add the sautéed mushrooms.
Brown the beef-less beef in the pan.
Once the onions are soft enough (taste!), deglaze with a splash of wine.
Add beef crumbles to the veggie mixture and diced tomatoes.
Cover and cook for 20 minutes.
Blend to get the desired texture, et voilá!