Following the semi-traditional red sauce recipe mentioned here, with the addition of a sweet chili and some plant-based beef crumbles.

Browning the beef separately from the onions, peppers, oregano, red pepper flakes, salt and pepper, both pans using olive oil. Garlic was added to the onion and peppers after they softened up. The main reason I did them separately was so I could save some of the beef for tacos.

Adding one can of San Marzano tomatoes, crushed with a wooden spoon, and basil sprigs

Combined after simmering for about an hour

Nutritional yeast added near the end. Basil sprigs were removed shortly after this picture. The texture was divinely hearty.

Secret bottom layer with olive oil and shredded plant-based parmesan

Whole wheat spiral pasta cooked al dente

Fin