Spaghetti Bolognese

Quick to prepare, this makes a nice easy and filling midweek dinner.

  • 1 medium onion, diced
  • 1 large carrot, diced
  • 2-3 cloves of garlic, crushed
  • 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 (I used Meet the Alternative), you can use a 400g tin of lentils instead of the mince if you prefer
  • Tin of chopped tomatoes 
  • 1 teaspoon of Marmite or yeast extract
  • Water
  • Small glass of red wine (if you prefer you can add a dash of balsamic vinegar or just leave it out)
  • 250ml of vegetable stock
  • Spaghetti (75g-100g per person)
  • Salt & pepper to taste
  1. Sweat off the chopped onion and carrot in the oil until they begin to soften
  2. Add the garlic and stir well, heating until the garlic begins to go slightly clear
  3. Add the herbs, mince, & Marmite, and mix well
  4. Once the mince is warm, add the wine and heat until the alcohol evaporates
  5. Add the tin of tomatoes and the vegetable stock
  6. Bring to the boil then simmer on a low heat for 20 minutes, stirring regularly 
  7. Taste to check the carrot is cooked through, if not keep on the low heat for another 10 minutes
  8. If needs be, add more water to ensure the mixture doesn't dry out
  9. Add salt and pepper to your taste
  10. Once the bolognese is almost cooked, bring the a pan of water pan to the boil for the spaghetti
  11. Cook the spaghetti for 11-12 minutes, until al dente 
  12. Once the spaghetti is cooked, drain and add to the bolognese and mix well 
  13. Serve with a sprinkling of basil or sprig of parsley 


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