Though we might think of it as a rather timeless classic, bolognese pasta sauce is a relatively recent invention. First described in print in the late 1800s, ragù alla bolognese started as a descendent of French ragoût, a hearty, meat-based stew. Since then, there’s never really been one definitive recipe for a bolognese sauce — many iterations don’t even include tomatoes — other than a commonality of braised beef, veal, or pork as the center of the dish. In other words, out of reach for non-carnivores. Until today, that is: Trader Joe’s Vegan Bolognese Style Pasta Sauce evokes all the savory splendor of a perfectly seasoned bolognese, but does so with tender crumbles made of pea protein, resulting in a sauce with as much protein as its meat-based cousins. Made with tomatoes imported from Italy, our Vegan Bolognese is rich and satisfying to vegans and non- vegans alike with lightly herbaceous and peppery notes. Like our other jarred pasta sauces, preparation is as simple as warming on the stovetop until heated through, then mixing with freshly cooked and drained pasta. While spaghetti is a popular pairing choice outside of Italy, within Bologna itself, it's more often made with flatter, broader noodles like pappardelle, or tube shapes like macaroni or rigatoni, both of which complement its thicker, meatier texture.