• In a dutch oven or heavy bottomed pot, melt the vegan butter over medium heat. Add in the Olive Oil as well.
• Once the butter is melted, add in the onion, carrot and celery. Stir to coat and cook until the veggies have softened, about 10 - 12 minutes.
• Add a pinch of salt, and then the minced garlic. Stir and cook for 1 minute, then add in the plant based meat. Break it up into a fine ground and cook until browned.
• Next add in the tomato paste. Stir to distribute it evenly. Cook for 3 minutes, stirring often.
• Add in the Red or White Wine (or Veggie Broth) and stir to incorporate. Then add the Crushed Tomatoes or Passata, Vegan Worcestershire, Dried Thyme and Bay Leaves. Stir to incorporate.
• Bring to a simmer, lower the heat to medium low and cover with a lid, leaving just a crack of space for steam to escape.
• Simmer for 1 - 2 hours, depending on your patience (I usually do 1 and it's super good!) Stirring every now and then. If it's reducing too much, lower the heat, and add 1/4 - 1/2 a cup of water and stir to loosen.
• Fish out the Bay Leaves, and add in the Plant Milk and Nutritional Yeast. Stir to incorporate, and simmer.
• While the sauce simmers, cook your pasta according to package instructions.
• Taste and adjust seasoning for the sauce, adding anything you like! I sometimes add some Red Pepper flakes for a little kick.
• You can add a little pasta water to the sauce if you like, either way, toss with the pasta. Garnish with fresh parsley, vegan parmesan and enjoy!

STORAGE

• You can store any leftover pasta in the fridge for about 3 days.
• You can also make the sauce and store it in the fridge for 3 - 5 days and just cook 1 - 2 servings of pasta at a time and use it throughout the week if you're only 1 - 2 people. This way the pasta will be fresher, either way it's good for meal prepping!