The base ingredients of a Bolognese sauce can be used to make curries, chillies, shepherd’s pie, lasagne and so on, depending on the herbs and spices you add.
The recipe below is for Spaghetti Bolognese.
Serves: 2
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
1 tbsp olive oil
½ large onion, chopped
1½ cloves of garlic, crushed
¼ red pepper, chopped
½ medium courgette, chopped in half lengthways then sliced
50g (2oz) mushrooms, chopped
110g (4oz) veggie mince
400g tin of chopped tomatoes
½ tbsp tomato purée
1 bay leaf
1½ tsp basil
1 tsp oregano
Instructions
Fry the onion and red pepper in the oil until soft.
Add the garlic, courgette and mushrooms and cook until the mushrooms are golden brown.
Add the mince and herbs and fry for 4–5 minutes, stirring constantly. (If the mixture sticks and needs a bit of moisture use some of the juice from the tinned tomatoes.)
Add the purée and tinned tomatoes, stir well and simmer for 10 minutes over a low heat.
Serve on a bed of cooked spaghetti (allow 75g (3oz) dry weight per person) and garnish with grated dairy*/dairy-free cheese or Parmezano and chopped olives.
* For V for Life’s position statement on vegetarianism and veganism, please click here.
