- Vegetarian Bolognese.jpg (75.91 KiB) Viewed 13 times
Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, very finely chopped
- 2 celery sticks, very finely chopped
- 1 garlic clove, crushed
- 350g frozen vegetarian mince
- 1 bay leaf
- 500ml passata
- 1 vegetable stock cube
- 100ml milk
- Small bunch basil, chopped
- 600g cooked spaghetti
- Vegetarian hard cheese, to serve (optional)
Method
1. Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the vegetarian mince (no need to defrost it) and fry for a couple of minutes. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
2. Turn down the heat and simmer for 30 minutes or until all the pieces of vegetables are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 minutes. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if liked.
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