Spicy Vegan Soy Beef Ragu Spaghetti

Instructions

1. 1

   Heat the olive oil in a large, deep skillet or saucepan over medium heat.

2. 2

   Add the diced onion, carrot, and celery. Cook for 7–9 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

3. 3

   Add the minced garlic and red chili. Cook for 1 minute, stirring continuously, until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and coat the vegetables.

5. 5

   Add the hydrated soy mince and Italian herbs. Cook for 4–5 minutes, stirring frequently, until the mince is lightly browned.

6. 6

   Pour in the crushed tomatoes and stir well. Bring the ragu to a gentle simmer, then reduce the heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until thickened.

7. 7

   Meanwhile, bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions until al dente.

8. 8

   Reserve approximately 125 ml of the pasta cooking water, then drain the spaghetti.