Ingredients:

• 1 package pasta
• 12 oz mushrooms
• 2 small onions
• 6 cloves garlic
• 1 tbsp italian seasoning
• 2 vegan sausage links
• 6 oz impossible meat
• 28 oz jar raos pasta sauce
• 8 oz spinach
• 2 handfulls of basil shredded / torn
• 8 oz vegan mozzarella
• 200 ml red wine
• olive oil
• salt / pepper

Steps:

1. Sweat the onions over low (2/10) heat until soft ~10 minutes (season with salt)
2. Move onions to the side of the pan and add the mushrooms 50 ml of wine and season with salt.
3. Increase heat to 5/10 and stir mushrooms until all of the moisture has evaporated
4. Begin heating a large pot of salted water.
5. Add the garlic and cook for a minute until fragrant.
6. Add the italian seasoning and mix to combine.
7. Reserve mushroom / onion mixutre to a seperate plate.
8. Increase heat to high 8/10 and add avocado oil
9. Cook the italian sausages turning every ~2 minutes (8 minutes total)
10. Brown the ground beef (break into small chunks, put in pan and cook for 3 minutes then stir then 3 minutes more till cooked through)
11. Remove the ground beef and italian sausages
12. Deglaze pan with remaining wine
13. Slice the italian sausage into 1/2 inch rounds
14. Return the sausage, ground beef, mushroom / onions to the pan and add jar of pasta sauce and spinache. Simmer over low heat.
15. Preheat oven to 400 F
16. Boil pasta for about 2/3rds of its cooking time (9 minutes for 12 minute pasta)
17. Add pasta to the sauce, mix well to combine.
18. Add half the cheese and half the basil and mix into the pasta / sauce mixture
19. Top with remaining half of the cheese, cover and bake for 30 minutes
20. Remove lid, increase heat to 450 and bake for 10 more minutes
21. Broil until nicely colored on top
22. Top with remaining have of basil
23.