Carrot-Parsnip Bolognese
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A heart-healthy adaptation using Impossible meat and root vegetables.

Ingredients
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**Base**

- 450g (1 lb) whole grain pasta
- 340g (12 oz) Impossible ground
- 2 28oz cans no-salt-added crushed tomatoes

**Vegetables**

- 300g (3 large) carrots, finely diced
- 200g (2 medium) parsnips, finely diced
- 150g (1 large) onion, finely diced
- 20g (4-5 cloves) garlic, minced

**Seasonings**

- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon red chili flakes
- Fresh ground black pepper to taste
- 2 bay leaves

Method
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**Day Before**

1. Cook pasta al dente
2. Rinse briefly, toss with olive oil
3. Store in refrigerator overnight

**Next Day**

1. Heat olive oil in large pot over medium heat
2. Add onions, carrots, parsnips - cook until softened and caramelizing (15-20 minutes)
3. Add garlic, oregano, and chili flakes - cook 1 minute
4. Add Impossible meat, break up and brown (5-7 minutes)
5. Add crushed tomatoes and bay leaves
6. Simmer 20-30 minutes until thickened
7. Remove bay leaves, add chilled pasta, heat through
8. Season with black pepper

Notes
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- Makes 6-8 servings
- ~50mg sodium per serving from Impossible meat
- For diabetic management: approximately 45-50g carbs per serving
- Stores well for 3-4 days; can freeze for up to 2 months