Step 1

Heat a large pot or a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onion and season with a pinch of salt. Saute for 2-3 minutes, until transparent.

Step 2

Then, add the carrot, celery, and dried thyme and saute for 5 more minutes.

Step 3

Add Beyond mince and turn the stove down to medium heat. Using a wooden spoon, break the meat into small pieces. This allows it to brown evenly. Saute for 7-8 minutes, or until it starts to brown evenly. Add minced garlic and saute for 1 minute or until fragrant.

Step 4

Then, add tomato paste and stir. Cook for 2-3 minutes, or until darkened in color and caramelized. Pour red wine and stir to deglaze the bottom of the pot, cook for 2-3 minutes further, or until the alcohol evaporates.

Step 5

Pour the vegetable broth, and tomato passata, and add the bay leaf, salt, and black pepper. Stir and cover with a lid. Bring to a boil over high heat, then reduce to low heat and simmer for 60 to 90 minutes, or until thickened.

Step 6

Make sure to stir the vegan bolognese sauce every 10 minutes to prevent it from burning on the bottom. When ready, take it off the heat and stir in the basil leaves and milk.

Step 7

Serve it with pasta and gnocchi, or use it in lasagna or other Italian dishes.