Start off by prepping the vegetables and sit them aside when you are done. Next, cook the meat: In a large skillet or large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until just brown or no longer pink. This process will take up to 10 minutes. Be sure to break the ground beef down as it cooks. Ground beef should first be browned in a big skillet over medium-high heat. Feel free to drain any extra fat after the steak is fully cooked, but it is not necessary.
Add in the veggies: Add the mirepoix and mushroom crumble. Mix well to combine, cover, and cook for about 10 minutes; stirring constantly.
Add in tomatoes, spices, and wine: Add the crushed tomatoes and mix well. Then add the spices including the sugar to season, herbs, and tomato paste. Use your spoon to break down the tomato paste as you go. Cover and simmer for about 5 minutes. Stir in the red wine or red wine vinegar, and Worcestershire sauce, and cook for additional 15 minutes (reduce the heat if needed). Be sure to stir occasionally to avoid sticking to the bottom of the pan.
Serve warm with zucchini noodles or pasta
Wine: It is best to use wine that you enjoy drinking. The flavors of the wine will be more pronounced as the alcohol cooks off. A great alternative to wine is wine vinegar. It is low in alcohol but high in acidic flavor. If you don’t want to use wine, consider using broth.
Do I need to use cream: No. Using cream is optional. However, it does make the dish creamier.
Cheese alternative: If you do not want to use parmesan cheese, consider using Pecorino Romano, smoked gouda, and Gruyère.
Thicker beef Bolognese: If the beef Bolognese is too thick, consider adding about ½ cup pasta water (at a time) to thin it out.
*** Calories are estimated Per Serving
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