Pan-fried LIGHTLIFE GROUND in extra virgin olive oil  with a sauce made from V-8 VEGETABLE JUICE and tomato paste. Combined with sauteed celery, grilled artichokes and sliced green olives! Served over thin spaghetti! 

Makes 5 cups

ClipBoard TA-FC: If you don’t have smoked paprika, use regular paprika with about 1 t. liquid smoke.

2 T. extra virgin olive oil

1/2 c. diced celery – 1/4 inch squares



1 t. salt

2 T. jarred minced garlic

1 t. onion powder

1 t. ground fennel seed

1 t. smoked paprika

1/4 t. ground allspice

lots of fresh grind black pepper

1/3 c. tomato paste – I used NAPOLEON brand

1/2 c. sliced green olives – I used NAPOLEON brand

7 oz. jar GRILLED ARTICHOKES including liquid in jar – I used NAPOLEON brand (feel through them to find the tough/fibrous petals and discard them)

salt and pepper to taste.

2 T. extra virgin olive oil

12 oz. pkg. LIGHT LIFE GROUND, thawed

1 t. garlic powder

salt as needed

In large saucepan, over medium-low heat, melt oil. Add celery and some salt and saute till tender-soft.

Add V-8 juice, salt, garlic, onion powder, fennel, paprika, allspice and pepper. Stir well, bring to soft boil, then reduce heat to low and cook, uncovered, about 15 minutes.

Add tomato paste, olives and artichokes including liquid from jar. Stir and cook on low heat for another 15 minutes. 

Salt and pepper to taste. Remove from heat and set aside.

In another skillet, over medium heat, melt olive oil.

Place thawed GROUND into skillet, using metal spatula cut the meat into big chunks and arrange it around the skillet (DON’T MUSH IT OR PAT IT DOWN). 

Sprinkle evenly with garlic powder and salt.

Cook for about 5-7 minutes, then flip it over, but only if the underside has browned to your liking.

Now cook the other side, cutting it into the chunk size you like. Don’t cook it too long to dry it all out. You want a spongy texture with browning on some sides.

When done, and it won’t take all that long, transfer it to the sauce and stir to coat. Don’t cook further until you’re ready to serve it.

When ready to serve, reheat, salt to taste and ladle over your favorite cooked pasta. We used thin spaghetti tonight.

Notes: This is a thick meat sauce. If you want it thinner, just add more V-8 JUICE to your liking and adjust seasoning if you think it needs it. I ate it both ways. 

I preferred a little more thin to the sauce, but I realize that some people prefer thick meat sauce, so the recipe is designed for them and the we thinner-liking people can dilute it successfully.

Many people add red wine to the sauce. For mine I drizzled a little dry red wine, about 1 Tablespoon, over the top of the pasta and sauce. I’ve never done that before. Sometimes I thought that no matter the wine or liqueur that I put into a sauce, it never was prominent – white wine especially.. This way it is. I loved it.

TA-FC REVIEW: When I saw the packaged product, it was pretty amazing how it looked like ground beef coming out of the meat grinder. That in itself is a great selling point.

It cooks up like ground hamburg. It was tasty before I added it to the sauce and after.

In the sauce it looks like and tastes like and textures like hamburg.

Hamburg is ordinary. This Plant-Based hamburg is ordinary too. What’s extraordinary is that it’s made from plants. They make a plant look, taste and  texture like an animal!

Yeah, that’s great. It’s a miracle is what it is!

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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