Step 1

Finely dice 1 medium yellow onion and 1 medium celery stalk, peel and finely dice 1 medium carrot, and mince 2 garlic cloves. Heat 2 tablespoons olive oil in a Dutch oven or heavy bottom pot over medium heat until shimmering. Add the vegetables and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes.

Step 2

Add 1 pound Beyond Beef, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Break up the Beyond Beef into small pieces with a wooden spoon, and cook until lightly browned liquid is released, 6 to 8 minutes. Pour in 1/2 cup dry white wine and simmer until reduced completely, about 1 minute. Add 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands as you add them to the pot. Bring the sauce to a simmer and cook until thickened slightly and the flavors are developed, about 15 minutes.