Notes
Nutritional yeast can be substituted with Parmesan.
Ingredients
- 2 clove of garlic
- 1 onion
- 2 sprigs of fresh rosemary
- olive oil
- 500 g veggie mince
- 200 ml red wine
- 280 g sun-dried tomatoes
- 2 can of plum tomatoes
- 500 g dried spaghetti
- Parmesan or nutritional yeast
Instructions
- Peel and finely chop the garlic and onions, pick and finely chop the rosemary.
- Heat a splash of oil in a pan on a medium heat, add the rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
- Add the veggie mince, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
- Meanwhile, drain the sun-dried tomatoes and add into a food processor, process to a paste, then add to the pan together with the canned tomatoes. Stir well.
- Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water.
- About 10 minutes before the time is up, cook the spaghetti in salted water according to the packet instructions.
- Once the spaghetti is cooked, drain, reserving a cup of cooking water, then return to the pot with a few spoons of Bolognese, grated Parmesan and a drizzle of olive oil.
- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with more grated Parmesan.
If something looks off, double-check the ingredients and instructions above against the original page.