Instructions:
1. Heat 2 tbsp of the olive oil in a large sauté pan over medium heat. Once the oil is hot, add the crumbled tempeh and sauté, stirring often, until golden brown, 5-7 minutes. Remove from the pan and set aside.
2. In the same sauté pan, heat the remaining tablespoon of olive oil over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring often, until the onion becomes translucent, 5-7 minutes. Add the garlic and sauté another 1-2 minutes.
3. Push the onion mixture to the side of the pan and spoon the tomato paste onto the empty side of the pan. Allow it to cook for a minute or two without stirring. This helps caramelize the sugars in the tomato paste, deepening its flavor.
4. After the tomato paste has had a chance to cook a bit, mix it with the onion mixture and season with the coconut sugar, salt, dried oregano, dried basil, dried thyme, and black pepper, mixing thoroughly to combine.
If cooking with the wine, add it now and sauté the onion mixture in the wine for another 2-3 minutes.
5. Add the reserved tempeh pieces to the pan. Pour in the crushed tomatoes and vegetable broth. Mix to combine, increase the heat to high, and bring to a simmer. Once the sauce is at a simmer, reduce the heat to low and simmer, uncovered, until the sauce has thickened, 25-30 minutes, stirring every so often.
6. While the sauce is simmering, cook the rigatoni pasta according to package directions. Drain and set aside.
7. Taste the Bolognese sauce and adjust seasonings, if necessary.
8. When ready to serve, place the cooked pasta in individual bowls and spoon the Bolognese sauce over the pasta. Garnish with vegan parmesan and fresh basil, and enjoy!
