Step 1

Bring a large pot of salted water to a boil. Cook the red lentil pasta according to package instructions until al dente. Keep 2 cups of pasta water, drain remainder of pasta and set aside.

Step 2

In a large sauté pan or Dutch oven, heat olive oil over medium heat. Add the finely diced vegan bacon and vegan ground crumbled beef and cook for 2–3 minutes until slightly browned.

Step 3

Stir in the finely diced carrot and red bell pepper, and sauté for another 5 minutes until vegetables are softened.

Step 4

Add the asafoetida, oregano, thyme, and bay leaf. Stir to coat everything evenly in the spices. Add the drained lentils and tomato paste and mix until combined. Then add crushed tomatoes, and vegetable broth. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens.

Step 5

Stir in the chopped fresh basil, balsamic vinegar glaze, and vegan cream (if using). Taste and adjust seasoning with salt and pepper as needed. If the sauce gets too thick add additional saved pasta water.

Step 6

Add the cooked pasta to the sauce and gently toss to combine. Serve hot, topped with vegan parmesan cheese and an optional drizzle of olive oil.