Ingredients:
| Amount | Ingredient | |
|---|---|---|
| 1⁄3 cup | Oil | |
| 1 lb | Vegan ground beef | |
| 1 lb | Vegan Italian sausage (whole sausages or ground) | |
| 1 | Onion, chopped | |
| 1 cup | Mushrooms, sliced (optional) | |
| 2 15 oz cans | Tomato sauce | |
| 2 15 oz cans | Diced or stewed tomatoes | |
| 2 tablespoons | Italian seasoning | |
| 1 tablespoon | Oregano | |
| 1 tablespoon | Basil | |
| 1 teaspoon | Salt | |
| 1⁄2 teaspoon | Pepper |
Instructions:
| 1. | Sauté onions in oil for about 3 minutes. | |
| 2. | Add ground "beef" and 2-3 whole sausages ground up*, cook until brown. | |
| 3. | Add tomato sauce and diced tomatoes. Fill an empty sauce can about 2/3 full withwater and swish until the can sides are clean. Add the fluid into the next one and repeat the swishing of all four cans then pour into sauce. | |
| 4. | Add all spices and simmer for about 10 minutes. | |
| 5. | Add mushrooms and extra whole sausages* and simmer for 20 minutes. Optional: after done simmering, use hand blender 30-40 seconds for a smoother sauce consistency. | |
| * | I use whole sausage rather than make meatballs. Half are ground into the sauce the others are tossed in and cooked whole later on. If you start with a pound of ground Italian sausage then it all goes in at the beginning with the Beyond Beef. |