Carrot-Parsnip Bolognese

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

Ingredients

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

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

  • 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