Bolognese

• 2 tbs olive oil

• 1 pound ground seitan, deer, or hamburger

• 4 tsp minced garlic (4 cloves)

• 1 tbs dried oregano

• 1/4 tsp crushed red pepper flakes

• 1 1/4 cups dry red wine, divided

• 1 (28-ounce) can crushed tomatoes, preferably San Marzano

• 2 tbs tomato paste

• kosher salt and freshly ground black pepper

• 1 pound whole wheat pasta, such as orecchiette or small shells

• 1/4 tsp ground nutmeg

• 1/4 cup chopped fresh basil leaves, lightly packed

• 1/4 cup cashew cream (1/8 cup water + 1/8 cup raw cashews, blended until smooth)

• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the seitan / meat and cook for 5 to 7 minutes.
2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, a little less than 1 tbs salt, and 1 1/2 teaspoons pepper, stirring until combined.
4. Bring to a boil, lower the heat, and simmer for 10 minutes.
5. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, and the pasta, and cook according to the directions on the box.
6. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.
7. When the pasta is cooked, save 1 cup of the pasta water, drain the rest, and pour into a large serving bowl.
8. Add the sauce and 1/2 cup Parmesan and toss well.
9. Serve hot with Parmesan on the side.