Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate garlic. Halve, peel, and thinly slice shallot. Finely chop parsley. Once water is boiling, add tagliatelle to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water for step 5, then drain.

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add shallot and cook, tossing, until softened, 3-5 minutes. Season with salt and pepper.

Add veggie crumbles and Tuscan heat spice (to taste) to pan, breaking up crumbles into smaller pieces with a spatula or wooden spoon. Cook, stirring occasionally, until lightly browned and crisped, 3-5 minutes. Stir in garlic and most of the parsley (save a few big pinches for garnish). Cook until fragrant, about 1 minute.

Stir tomatoes, stock concentrate, and 1 cup water into pan. Bring to a boil, then lower heat and let simmer until slightly reduced, 5-10 minutes. Season with salt and pepper. TIP: Give the Bolognese a taste. If it seems sharp, try adding up to 1 tsp sugar to mellow it out.

Add tagliatelle, half the Parmesan, and a splash of pasta cooking water to pan and toss until thoroughly combined. TIP: If Bolognese seems dry, add more pasta cooking water until it’s nice and saucy.

Divide pasta between plates. Garnish with reserved parsley and remaining Parmesan.