Beyond Beef Garbanzo Ragu

I'm a foodie so I'm trying all the new plant-based crumbles, which are becoming so widely available. To be honest, I'm not yet sold on the idea, because the highly processed nature of these foods concerns me. But on the other hand, I am all for exploring and understanding through experiment, if and where these foods might have a place. So for now, I'm substituting ground meat for these crumbles in various dishes to see what gives.

I have to say I am reasonably impressed with the texture and flavor. But don't kid yourself - its NOT meat and does not taste like it. But it browns well and has a satisfying toothy texture. Still somehow I feel compelled to extend with chick peas; don't know why.

This ragu is made with Beyond Beef plant-based crumble (I use the word crumble because it is not a ground meat). I'd give this an A but not an A+. Worth a try.

1 lb Beyond Beef plant based crumble

2 cloves garlic, minced

1 Tbsp fresh rosemary (or thyme), minced

dash crushed red pepper flakes, to taste

2 Tbsp tomato paste

1 15 oz can petite diced tomatoes

1 can chick peas, rinsed and drained

8 oz favorite pasta - I used large shells

Parmesan cheese for garnish

Heat a dash olive oil in a medium pot. Add the Beyond Beef crumbles and brown well. Add the garlic, rosemary and crushed red pepper flakes, and cook another 2-3 minutes.

Add the tomato paste and cook for about 5 more minutes to darken the paste and develop its flavor.

Add the tomatoes and the chick peas, and enough water to make a nice sauce.

Bring to a gentle boil, stir and reduce to a simmer. Cover and cook about 20 minutes.

Meanwhile, bring two quarts well salted water to a boil in a pot for the pasta. Cook the pasta until al-dente. Drain pasta. Plate the pasta covered with the rags. Garnish with parmesan cheese.

Serves 4.

Cook’s Note: I served this plant-based rage with broccoli sautéed with mushrooms and crushed red pepper flakes.

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