Ingredients:

1 package of Beyond Meat plant-based ground beef

1 bunch celery, 1/2-inch dice

8 medium carrots, 1/2-inch dice

2 tablespoons basil, chopped

5 garlic cloves, finely chopped

2 sprigs thyme

2 tablespoons tomato paste

8 oz Chianti

sea salt

fresh ground pepper

40 oz Marinara sauce, homemade or jarred

2 tablespoons butter

shaved parmesan

olive oil 

16oz fettuccine

Instructions:

1. Drizzle olive oil into a large Dutch oven or pot. Add celery and carrots and sauté over medium-high heat for 10 minutes. Add ground beef and break apart into small chunks with a wooden spoon. Season with salt and pepper. Cook for 5-7 minutes, until meat begins to brown. Add garlic and cook for another 2 minutes.

2. Add Chianti and cook until reduced, about 5 minutes or so.  Add tomato paste, marinara sauce, basil, and thyme. Lower heat and let simmer for 2 hours, stirring every 15 minutes until sauce has reduced.

3. Boil pasta accordingly. Drain, toss with olive oil.

4. Remove thyme stems from sauce and stir in butter.

5. To serve, place a portion of the pasta on to a plate and ladle the sauce on top. Garnish with shaved parmesan.