Spaghetti with Meatless Ragù

southernliving.com

Casey E Roberts

1 small yellow onion, roughly chopped (about 1 cup)

1 medium carrot, roughly chopped (about ½ cup)

1 medium celery stalk, roughly chopped (about ¼ cup)

2 tablespoons olive oil

2 tablespoons tomato paste

3 medium garlic cloves, finely chopped (about 1 Tbsp.)

12 ounces plant-based ground-meat substitute (such as Impossible Burger)

¾ cup red wine

1 ½ teaspoons kosher salt

½ teaspoon ground fennel

½ teaspoon black pepper

1 (28-oz.) can crushed San Marzano plum tomatoes

⅓ cup whole milk

12 ounces uncooked spaghetti

3 tablespoons unsalted butter

3 ounces Parmesan cheese, grated (about ¾ cup), divided

2 tablespoons finely chopped fresh parsley

Directions at southernliving.com

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