Giada De Laurentiis gives her classic Beef Bolognese recipe an upgrade

While your Italian grandmother’s classic Beef Bolognese recipe might hold a special place in your heart, Giada De Laurentiis just made a big swap with one of the essential ingredients in her recipe. While each bite is packed full of flavor, this ingredient switch has had made people talking. Are you ready to take a bite?

Recently on the Ellen Degeneres Show, De Laurentiis shared her recipe for Beyond Beef Bolognese. While this recipe might not have been featured on her discovery + Italian adventure with Bobby Flay, the reality is that this Beyond Meat recipe could be the ingredient swap that many people are wanting.

The origins of a classic beef Bolognese recipe go back to Bolgona, Italy. Although there are many variations, the rich ragu is a meat-based sauce. Often served with tagliatelle, the Italian dish is known for its rich, robust flavors.

While many people crave that bite of comfort food, plant-based food is filling people’s kitchens. It is no longer just a Meatless Monday mindset. The flexitarian lifestyle has become more of a substantial food change.

With this Giada De Laurentiis recipe, the classic beef Bolognese takes a turn with Beyond Meat. While there is a plant-based food twist, the reality is that the robust flavor that people crave still comes through in every bite.

Beyond Beef Bolognese recipe

Recipe by: Giada de Laurentiis

Serves: 8 people

Prep Time: 5 minutes

Cook Time: 45 minutes

Ingredients:

• 2 tablespoons olive oil plus more to finish
• 1 pound plant-based ground meat such as Beyond Meat
• 1/2 red onion chopped
• 1 medium carrot chopped fine
• 2 cloves garlic smashed and peeled
• 1 cup dry white wine
• 1 28 ounce can whole san marzano tomatoes, crushed by hand
• 1/2 teaspoon kosher salt
• 1 3 inch piece parmesan cheese rind
• 2 stems fresh basil
• 1 pound gluten free fusilli pasta such as Tru Roots
• 1 cup freshly grated Parmigianno Reggiano cheese plus more to serve

Instructions:

Heat a medium dutch oven over medium high heat. Add the olive oil and the ground meat. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 5 minutes. Add the red onion, carrot and garlic to the pan and stir to combine. Cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the parmesan rind and basil. Season with the salt. Reduce the heat to medium and simmer the sauce, stirring occasionally for 25 minutes. Meanwhile bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Reserve 1 cup of pasta water. Drain the pasta well and rinse under cool water. Add the pasta to the sauce. If using, add the parmesan cheese directly to the bare pasta. Toss the pasta well with the sauce to coat, thinning as needed with the pasta water. Serve drizzled with more olive oil and sprinkled with parmesan if desired.

If you have been looking to make a switch, this Beef Bolognese recipe from Giada De Laurentiis could be that flavorful bite that makes it easy. Are you ready to get cooking?