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, but variations follow.
- 1 tbsp olive oil (for the pasta dishes, or sunflower oil for the rice ones)
- 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
- 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.