No matter what your reasons are for adopting a vegan diet, there are some recipes you don't want to stop eating. This was one of them. My Grandmother Lynn made this recipe for us when I was a kid, and my mother kept making it because we all liked it so much. You have no idea how happy I was that my herbivore version came out so well. In some ways I like this better than the original, which was really greasy.
Ingredients
3 Tbsp olive oil
5 Tbsp vegan butter (non-hydrogenated margarine)
2 Tbsp finely chopped yellow onion
2 Tbsp finely diced carrot
2 Tbsp finely diced celery
12 oz. beef flavor Smart Ground (Gimme Lean works too)
salt
1 cup dry white wine
1/2 cup unsweetened soy milk*
1/8 tsp. nutmeg
28 oz. canned diced tomatoes
1 lb. package fettucine
Put the olive oil, 3 Tbsp of the butter, and onion into a saucepan over medium high heat and saute until onion has turned a light golden color. Add carrot and celery and continue sauteing until they begin to change color. Add Smart Ground, breaking it up with a wooden spoon. Add some salt and stir. Add the wine and cook, stirring occasionally, until it has evaporated. Add soy milk and nutmeg and continue to cook, stirring, until most of the milk has evaporated. Add tomatoes and stir, and once they start to bubble, turn heat down very low. Simmer uncovered for at least 3 hours, stirring occasionally. Add a bit more liquid as necessary.
Cook the fettucine in salted water according to package directions. Drain well and melt the remaining butter over the cooked pasta. Stir pasta into the ragu sauce and serve.
*Note! There is a difference between "plain" and "unsweetened" soy milk! Plain has no added flavors but DOES have added sugar. Use unsweetened soy milk for cooking.
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