Spaghetti Bolognese

Our vegan spaghetti bolognese recipe is quick to prepare and makes a nice easy and filling midweek dinner.

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1 medium onion
1 large carrot
2-3 cloves of garlic
2 teaspoons of dried rosemary
2 teaspoons of dried thyme
Pinch of basil (fresh, frozen, or dried will do)
Dash of olive oil
500g of vegan mince, you can use a 400g tin of lentils instead of the mince if you prefer
Tin of chopped tomatoes
Water
Glass of red wine (optional)
Spaghetti (75g-100g per person)
Salt & pepper to taste

Our vegan spaghetti bolognese recipe is quick to prepare and makes a nice easy and filling midweek dinner.

Dice the onion and carrot
Mince the garlic
Measure out the pasta and set to one side
Prepare a large pan of water with a dash of olive oil and salt ready for the pasta
Prepare a separate pan for the bolognese with a dash of oil and place on a medium heat

Sweat off the chopped onion and carrot in the oil until they begin to soften
Add the garlic and stir well
Add the herbs
Add the mince, mix well ensuring the mince is completely coated with the herbs and evenly mixed with the other ingredients
Once the mince is warm, add the wine, bring to the boil then simmer
Add the tin of tomatoes and stir well
Fill the tomato tin with water and add to the mixture before bringing to the boil
Leave to simmer on a low heat for 20 minutes, stirring regularly to ensure it does not stick to the pan
Taste to check the carrot is cooked through, if not keep on the low heat for another 10 minutes
If needs be, add more water to ensure the mixture doesn’t dry out
Add salt and pepper to your taste
Once the bolognese is almost cooked, bring the pasta water pan to the boil, and add the spaghetti
Cook the spaghetti for 11-12 minutes, until al dente
Once the spaghetti is cooked, drain and add to the bolognese and mix well
Serve with a sprinkling of basil if you like