Vegan Bolognese Sauce Recipe (with vegan mince)
Vegan Bolognese Sauce - This classic Italian dish is just the perfect amount of 'Meaty' and delicious, made with store-bought vegan mince and a flavoursome, homemade tomato sauce.
Ingredients
- 500 g spaghetti
- 2 carrots
- 1 courgette
- 1 yellow onion
- 2 stalks of celery
- 1 tablespoon olive oil
- 1 handful of spinach
- 500 ml passata
- 1 pack vegan mince
- 2 teaspoon dried basil or fresh if you have!
- Sea salt to taste
- ¼ teaspoon cinnamon
- ½ teaspoon thyme
- 1 teaspoon black pepper
- ½ teaspoon lemon zest
- 1 tablespoon sweetener I used agave, but can be replaced with anything else sweet
Instructions
- Start by chopping the carrots, courgette, onion and celery into bitesize chunks. If you’re not a fan of chunky onion in your Bolognese, you can of course finely chop it instead.
- Cook the spaghetti according to packaging instructions and start on the sauce in the meantime: add the olive oil alongside the onion to a large pan on medium to high heat and fry until the onion starts to become translucent. At this point add the celery, courgette and carrot and fry for another 5 minutes.
- Add the pack of Naturli Mince and break it down with a spoon. Fry it for about 5 minutes together with the veggies, stir regularly so it doesn’t burn, then reduce the heat to medium and add the spices.
- Pour in the passata, then stir well. If the mince comes out a little dry, simply add a little water to the mix. Add the lemon zest & sweetener and combine well.
- Cook for about 20 mins on low heat with the lid on the pan and stir occasionally. In the meantime your spaghetti should be cooked.
- Assemble on your pasta plate! I personally love adding a little olive oil & some mighty nutritional yeast for a final touch!
- Enjoy and watch the happy faces around the dinner table!