Vegan Bolognese

• 1 package (14-16 Oz. Package) Fake Meat Crumbles Or Veggie Sausage
• 2 whole Celery Sticks, Diced
• 1 whole Carrot, Peeled And Diced
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 1 Tablespoon Tomato Paste
• 1 can (28 Oz. Can) Diced Tomatoes
• 1/2 cups Red Wine
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Red Pepper Flakes
• 1/2 teaspoons Oregano
• 1/2 teaspoons Basil
• 1 Tablespoon Olive Oil
• 1 whole Lemon, Zested And Minced
• 1 Tablespoon Fresh Italian Parsley, Chopped

1. In a large pan or crock pot, heat the olive oil over medium heat.
2. Saute the onions, carrots, celery and garlic for about 5 minutes, stirring occasionally.
3. Add the ground meat and the red pepper flakes, and stir well to combine.
4. Cook until almost cooked through.
5. Add the wine and scrape up any bits that have collected on the bottom of the pan.
6. Add the tomatoes and tomato paste, as well as the remaining seasonings.
7. The longer this cooks, the more tender the veggies and the more developed the flavors.
8. I tend to be impatient and eat after about 20 minutes of simmering.
9. Before service, add the lemon zest and parsley.
10. Serve over hot pasta.

crumbles, celery, carrot, onion, garlic, tomato paste, tomatoes, red wine, salt, black pepper, red pepper, oregano, basil, olive oil, lemon, fresh italian parsley

Taken from tastykitchen.com/recipes/main-courses/vegan-bolognese/ (may not work)