BE Hive Meat Sauce with Italian Crumbles

A warm, hearty and rich tomato sauce bursting with italian flavor ready to be served over your favorite pasta!

Our italian crumbles are great just simply mixed with a jar of your fav sauce, but if you want a little more control and a little more finesse in your sunday ragu, here is a fun and easy way to make a healthy and delicious sauce for your friends and fam. All you need is a few simple ingredients and you have yourself a zesty protein punch in a bowl. This is also great for weekly meal prep, you can add even more veg to the mix if you want, just add it when you’re sauteing your sofrito.

PREP TIME: 10

COOK TIME: 40

SERVINGS: 6-8

ALLERGENS: Wheat, Soy

INGREDIENTS:

1 package BE Hive Italian Crumbles

2 TB Olive Oil

1 carrot diced

½ onion, diced

1 large celery stalk, diced

1 TB minced garlic

½ c white wine

Salt and Pepper

¼ c Tomato paste

1 28 oz can crushed tomatoes

1 no chicken or veggie bouillon cube

1 T Sweetener or choice

2 C Warm water

1 C Plant Milk of choice to finish

1 Package Chickpea pasta, cooked as directed (we used this for extra protein!)

INSTRUCTIONS:

In a large pot on medium heat, add your oil, onions and a pinch of salt. Cook while stirring until starting to soften. 

Next add your carrots, celery and minced garlic, continue to cook on medium for 2-3 minutes. When you start to get little bits on the bottom of your pan, add your tomato paste, stir for 30 seconds then deglaze with the white wine, scraping the bottom of the pot as you stir. 

Add your Italian Crumbles into the pan and stir while cooking on medium for 2 mins.

Next add your crushed tomatoes. To make sure you get all of the tomatoes out of the can as well as adding more flavor, place a veggie bouillon in the can and rinse the sides down with hot water until you have filled the can up halfway. Add your sweetener to this as well and stir, then dump this into your pot. 

Bring this to a boil then reduce to a simmer and continue to cook for 20-30 mins until veggies are super tender and you have the consistency you like. Finish with 1 cup of plant milk. 

Cook your pasta according to the package instructions, combine with the sauce and serve! We like to top it with nooch and parsley. 

NOTES: If you have veggie stock in your pantry, you can rinse the sides of the can down with that instead of making broth with the bouillon cube.