This is my favourite Spaghetti Bolognese. It's made using a fairly traditional bolognese recipe, replacing beef with vegan mince.
Duration: 1 hour
Serves: 6 (or just me)
Ingredients
2 brown onions
4 small sticks of celery
3 small carrots
5 medium cloves of garlic
2 punnets of cherry tomatoes
1kg of vegan mince (I use the new vegan mince variety from Woolworths)
500ml of tomato passata
Fresh basil
1 cup of salty-starchy pasta cooking water
Method:
1. Finely chop onions, celery and carrot. You want approximately equal quantities of both. Prep cherry tomatoes by slicing in half, and finally chop the garlic
2. Cook onions, celery and carrot in EVOO. Season immediately as the salt will help with the cooking process. Suggest cooking this on a medium heat for 15 minutes. Add a splash of water or veggie stock if mix starts to look dry.
3. Add garlic and cherry tomatoes. Cook and squash tomatoes.
4. Add your mince. Cook for 2-3 minutes until the mince is brown.
5. Add passata. Add as much as you like to the get preferred consistency. Add basil leaves.
6. Simmer for 15-20 minutes.
7. Before serving add cooked pasta directly to the sauce along with 1 cup of it's salty-starchy cooking water.
8. Serve with your favourite vegan cheese.
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