Makes 6-8 plates of pasta;
Double the recipe for lasagna

Ingredients

- 1 stalk of celery
- 1 carrot
- half a medium sized onion
- Gardein plant-based ground b'ef (390g package)
- 2 Beyond Sausages (Hot Italian) defrosted
- 1 cup of dry white/dry red wine
- 1 796ml bottle of passata (tomato puree) 
- 1/4 cup of tomato paste
- salt
- black pepper 
- 1 bay leaf

Recipe

1. Chop the celery, onion and carrot very finely (or you can use a food processor) 
2. Put a large saucepan on a stovetop on high heat, and prepare a kettle of hot water (keep it hot while cooking the sauce). 
3. Cover the entire bottom of the pan with olive oil. Once it's heated, add the chopped carrot, onion and celery. Cook it for about 3-5 minutes or until the onions are translucent. 
4. Add the beyond sausage and break it up with a cooking spoon. 
5. Add the Gardein plant-based ground b'ef and fry it until its browned (you may need to add some more oil if the b'ef is absorbing too much). Add some salt and black pepper (about 1 tsp each) 
6. Add in the white wine. Lower the heat to medium and partly cover for about 15 minutes, until the alcohol has evaporated from the wine.
7.  Add the tomato passata and tomato paste. Sprinkle a little bit more salt and black pepper, and add the bay leaf.
8. Allow the sauce to cook for 2-3 hours, continuing to add hot water from the kettle if the sauce is getting too thick. 
9. After 2 to 2.5 hours you can stop adding water. The sauce sauce should reach the consistency of a thick chili. Then you can start making your pasta! 
10. Plate and enjoy!