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Spaghetti Bolognese

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

  1. 1 medium onion
  2. 1 large carrot
  3. 2-3 cloves of garlic
  4. 2 teaspoons of dried rosemary
  5. 2 teaspoons of dried thyme
  6. Pinch of basil (fresh, frozen, or dried will do)
  7. Dash of olive oil
  8. 500g of vegan mince, you can use a 400g tin of lentils instead of the mince if you prefer
  9. Tin of chopped tomatoes
  10. Water
  11. Glass of red wine (optional)
  12. Spaghetti (75g-100g per person)
  13. Salt & pepper to taste

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

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

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