Souped Up DELLALO Sauce

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SOUPED UP DELLALO SAUCE

DELALLO Roasted Garlic Sauce with Chardonnay wine and V-8 juice used as extenders. Served with a mushroom, pepper, onion and tomato saute. Served over fettucini and topped with a BEYOND and LIGHTLIFE beef and sausage crumble!

Serves 4-6

2 T. extra virgin olive oil

1 c. diced green pepper

1 c. diced onion

8 oz. pkg. white button bushrooms, sliced or diced

2-3 ripe Roma tomatoes, diced

salt and fresh grind black pepper to taste

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24 oz. jar DELLALO premium all natural Roasted Garlic Sauce

1 c. V-8 Vegetable Juice

2/3 c. Chardonnay (dry white) wine – I used REX-GOLIATH brand The GIANT 47 POUND ROOSTER

salt and fresh grind black pepper to taste

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1 lb. dried pasta, cooked according to pkg. instructions, drained well and lightly rinsed under cool water – just enough to stop the cooking but keep enough heat in the pasta – remember to sufficiently salt the water (I went with fettucini this time)

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SAUTE:

In extra-large skillet, over medium heat, melt olive oil.

Add green pepper, onion and mushroom. Saute till onion becomes translucent, stirring as often as needed to achieve an even cook.

Salt and pepper to taste, then add diced tomato. continue to saute about 5 minutes, then reduce heat to low and cook till caramelized, again, stirring as needed. Cut off heat.

SAUCE:

In medium-size saucepan, over medium heat, add DELALLO sauce, V-8 Juice, wine. Stir well, then heat till very hot.

Salt and black pepper to taste. Bring to a fizzle of a boil, then reduce heat to low and simmer, uncovered, about 20-30 minutes. Cut the heat off and set aside.

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CRUMBLES:

I make my crumbles ahead of time, put them in covered containers and freeze till I need them. This is one of these times. Here’s how I do it.

LIGHTLIFE BEYOND CRUMBLE

3 T. extra virgin olive oil

16 oz. Beyond Beef PLANT-BASED GROUND, thawed

14 oz. tube Gimme Lean Meatless Sausage by LIGHTLIFE, thawed

salt and pepper as needed

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In extra-large skillet, over medium heat, melt olive oil.

Add BEYOND GROUND, breaking it off into the skillet.

Add GIMME LEAN SAUSAGE, pinching it off into the skillet.

Using a pancake turner, chop and flip to moisten all surfaces with some oil, while making the plant meats crumble into the same size.

• The point is to mix both products, without mashing them. Bring them together loosely.

Keep cooking them till all surfaces are cooked and they resemble a true meat crumble.

• Be careful here that you don’t overcook the crumble making it tough, but you don’t want soft and mushy either. Finesse it. That’s what chefs do.
• BEYOND product will toughen the longer you cook it and become too hard.
• LIGHTLIFE product has more of a soft component that when cooled or refrigerated after it’s cooked softens even more.
• Keep the differences in mind when sauteing this crumble. They’re not equal, which makes for a good crumble.

When done, turn off the heat and let set till the crumble cools to room temperature.

• For this dish I used half the crumble as a topper for the sauce and veggies over fettucini. Use as much or as little as you like.

Now, because they’re frozen, I remove them for the freezer and let them stay out for about an hour.

Then I place them in a glass bowl and microwave for 1 minute.

• Check by tasting how the crumble responds to the chew.

Either put it back in the microwave for 30 seconds for further tightening, or not. Microwaves cook up differently depending on wattage.

If you don’t have a microwave, lightly oil a skillet or pan, and once thawed, saute them till hot and they reach the desired texture/tightening – over medium-low heat, uncovered. Covering traps moisture and makes the crumble too soft.

Rather than putting these crumbles in the sauce or in the veggie saute, I serve them on top of it all.

ASSEMBLY:

• fettucini

• sauce

• veggie saute

• crumble

Serve.

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