Tempeh Bolognese

"This is a rich, deeply savory, and packed with umami (but completely plant-based) ragú made with tempeh and mushrooms. It's super easy to make, and you might even trick some skeptics into loving tempeh. It's great with pasta, but also on top of polenta. It’s the kind of meal that makes you excited for leftovers because, somehow, it gets even better the next day. The key is slow-cooking everything together to build layers of flavor, making it rich, hearty, and incredibly satisfying!"