Recipe: Sugo Finto (Meatless Ragu) by Pasta Social Club's Meryl Feinstein

Here's a recipe for Sugo Finto (Meatless Ragu) from Pasta Social Club's Meryl Feinstein that utilizes a Made In Stainless Clad Stock Pot.

What you’ll need...

4 tablespoons butter, divided

1 medium yellow onion, finely chopped

½ fennel bulb, finely chopped

4 garlic cloves, minced

1 package Beyond Meat hot Italian sausage, broken into pieces

1 tablespoon tomato paste

1-2 tablespoons white miso paste

A dash (or several) of Worcestershire sauce (optional but preferred!)

1+ cup red wine

Vegetable stock

Method

• Sweat vegetables in 2 tablespoons of butter over medium heat in a Made In Stock Pot until translucent but not browned, stirring occasionally, 5-10 minutes.
• Add garlic, stir to combine, and cook very briefly until fragrant, about 1 minute.
• Add “meat” and combine with aromatics, breaking up the sausage until it becomes a mince. (Watch closely: if the vegetables begin to color, add a small amount of water to the pan to prevent burning)
• Cook until sausage is browned, then add the tomato and miso pastes. Stir to coat and caramelize the tomato paste slightly, about 1-2 minutes.
• Deglaze the pan with red wine and scrape up browned bits from the bottom of the pan, and add a few dashes of Worcestershire sauce, if desired.
• Simmer until wine reduces slightly, then add enough stock so the “meat” is only just submerged. Cook 30-45 minutes; as sauce thickens, add more stock to loosen slightly.
• Finish with remaining butter and adjust flavors to taste (more miso, Worcestershire, salt, pepper!). Enjoy!