Dairy-Free Bolognese

Ingredients

• 1 tbsp olive oil
• 1 lb 85% lean ground beef
• 2 carrots, peeled and finely chopped (about 1 1/2 cups)
• 2 stalks celery, finely chopped (about 3/4 cup)
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic, finely chopped (about 1 Tbsp.)
• 1 1/2 tsp kosher salt, divided, plus more for cooking pasta
• 1/2 tsp freshly ground black pepper
• 1/2 cup dry red wine or beef broth
• 28 oz can crushed tomatoes
• 1 lb fettuccine
• 1/2 cup nutritional yeast (such as Bob’s Red Mill), plus more for garnish
• Chopped fresh basil, for garnish

Instruction

1. Heat oil in a large pot over medium. Add beef and break into 2 or 3 large pieces. Cook, undisturbed, until browned on bottom, about 5 minutes. Flip and cook until browned on other side, about 4 minutes. Using a wooden spoon, break beef into small pieces. Cook, stirring, until no longer pink, 6 to 8 minutes. Transfer to a plate with a slotted spoon.
2. Add carrots, celery, and onion to pot. Cook over medium-low, stirring occasionally, until softened, 7 to 8 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook, stirring constantly, until fragrant, about 1 minute.
3. Return beef and accumulated juices to pot. Add wine; cook, scraping up browned bits from bottom of pot, until wine has evaporated, about 2 minutes. Stir in tomatoes.
4. Bring to a simmer over high. Reduce heat to low; cover and cook, stirring occasionally, until sauce is slightly thickened, 15 to 20 minutes.
5. Meanwhile, cook fettuccine in salted water according to package directions. Reserve 3/4 cup pasta water and drain fettuccine.
6. Stir nutritional yeast and remaining 1/2 teaspoon salt into sauce. Stir fettuccine into sauce, adding 1/2 to 3/4 cup reserved pasta water until sauce is loose enough to coat fettuccine. Serve garnished with more nutritional yeast and basil.