🥫 Ingredients
- 300g beyond meat or similar minced meat
- 1 can of Napoletana sauce (Barilla) or similar pelati / unseasoned tomato sauce
- in case of unseasoned tomato sauce, add salt and 1 onion
- 1/8 tsp smoked paprika powder
- 1 tbsp vegetable broth (bouillon)
- 0.5 - 1 tsp of cayenne pepper
- dash of cinnamon
- pasta recommendation: AL BRONZATO (e.g. by rummo or garofalo)
- the sauce adheres better to the structure of bronze-pressed pasta and it will blend together nicer
👨🍳 Instructions
Sauce
- Sear minced meat in oil. Chop up small. Beware that meat alternatives cook quickly.
- As soon as meat browns up, add the whole jar of tomato sauce.
- Fill the tomato sauce jar again half with water, add vegetable broth, shake it so the powder dissolves, add to pan.
- Reduce heat to 60% and add other seasonings.
- Let simmer for 40-60min, stir occasionally, if needed add more water to prevent sauce from becoming too thick.
Pasta
- Cook 1.5l water. A kettle can be used to speed up the process.
- Put water in pot and add salt. Keep heating until water is boiling.
- Add pasta & cook until not fully al dente
- Drain pasta mostly, but keep about 1 cup of pasta water in the pot
- the starchy pasta water will act as binder between pasta and sauce
- Add sauce to the pot and continue to cook.
🍽️ Serving
- Put hot pasta on plates and add truffle oil. The smell of the oil best unfolds while the pasta is still hot.
- Serve with Parmesan cheese. It’s best when freshly grated and older then 36months.
Recipe by H*