I’ve been making a lot of pasta lately, I can’t help it. I always crave mountains of starchy food in the winter. If I could hibernate inside a mountain of noodles for four months, I would.
I was told this dish tastes like “holiday meat,” whatever that means. It’s basically like a bolognese with really odd spicing. I guess ginger, clove and cinnamon reminds some people of ham, which makes sense. According to Fieri, this is suppose to be his take on Cincinnati chili, which explains the seasoning. I thought Fieri’s spice measurements were a bit too much (my mouth was on fire from the ginger), so I dialed it down in my version.
If you don’t want to use a fake meat, tempeh steamed for 15 minutes and then crumbled would be a fantastic substitution!
- 2 tablespoons canola oil
- 18 oz. (about 2 1/4 cups) Ground beef substitute*
- 1 small yellow onion, diced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cocoa powder
- 3/4 cup tomato sauce
- 2 tablespoons tomato paste
- 2 cups vegetable stock
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped Italian flat leaf parsley
- 2/3 pound of bucatini noodles, or your favorite pasta
- Saute ground beef substitute in oil over medium high heat until slightly brown. Add onions and cook until onions are translucent. Add spices and cook 1-2 more minutes. Add tomato sauce and tomato paste and combine. Add stock, Worcestershire sauce and vinegar and combine. Bring sauce to a simmer and cook for 20-30 minutes. Boil pasta, drain and toss it with the sauce. Add parsley and toss. Serve immediately in bowls.
- *I used Yves Meatless Ground Rounds, but cooked lentils or tempeh steamed for 15 minutes and then crumbled also works
