Beef and Red-Sauce Pasta

PREPARATION

1. Heat the olive oil in a large skillet over medium-high heat. Add the Redefine Pulled Beef and cook, stirring, till browned, about 8 minutes. You may refer to use the cooking instructions found on the product packaging as a guide. 
2. In a clean skillet, heat the remaining two tablespoons of olive oil over medium/low heat. Add the onion, carrots and celery. Cook for 5 minutes until the vegetables have softened and the onion is translucent. 
3. Add the sliced mushrooms and continue to cook, stirring, for another 3-4 minutes. 
4. Add the garlic and cook for an additional minute. 
5. Add the wine and stir, scraping the bottom of the skillet as you go. Raise the heat to medium/high and continue to cook till the wine is reduced by half. 
6. Add the tomato paste, crushed tomatoes, bay leaves, allspice  and vegetable stock. Stir to combine. Season with salt and pepper, to taste. 
7. Stir in the reserved, cooked new-meat. Cover and simmer for 10 minutes. 
8. While the sauce cooks prepare the pasta according to the manufacturer’s instructions. 
9. Divide the cooked pasta into four serving bowls, ladle the new-meat sauce on top. Serve. 
10. Bon Appetit!

Big flavor with minimal effort, this Beef and Red Sauce Pasta is a fresh take on a classic favorite. Made with Redefine Pulled Beef, it brings a rich, meaty bite that works beautifully with pasta, no animal meat required. The sauce is built from sautéed mushrooms, onions, carrots, and celery, then simmered with tomatoes, herbs, and spices for a bold, balanced result. The texture holds up beautifully in the sauce, delivering that satisfying chew and deep flavor that pasta lovers crave. Every bite delivers depth, texture, and plant-based protein, making it a reliable go-to for any day of the week. It’s the kind of meal that tastes like it took hours but comes together in under 45 minutes. Serve it with a crisp salad, some crusty bread, or enjoy it solo- it’s satisfying, simple, and always hits the spot.