Veggie Spaghetti Bolognese

World, meet the best veggie Spaghetti Bolognese AKA the most appetizing, satisfying and popular dish topped with fresh basil and plenty of parmesan cheese. It's easy, simple and a major crowdpleaser!

Prep:

10

minutes

Cook:

30

minutes

TOtal:

40

minutes

Ingredients

  • 1 small red onion
  • 3 tbsp extra virgin olive oil
  • 200g vegetarian mince
  • 2 sticks of celery, finely chopped
  • 2 cloves of garlic, finely chopped
  • 800g tinned tomatoes, chopped
  • 50ml red wine
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 200ml vegetable stock
  • 2 bay leaves
  • 1 tbsp sun-dried tomato paste (or pesto if you prefer)
  • 80g wholewheat spaghetti
  • 30g cherry tomatoes
  • 20g parmesan cheese
  • Few fresh basil leaves

Instructions

  1. Boil a kettle of water ready for the spaghetti.
  2. In a large wok or frying pan, heat the olive oil and add the finely chopped onion and celery. Cook for five minutes over a medium heat until the onion has softened, and then add the garlic. Cook for a further minute, and add the veggie mince. Stir together and add the chopped tomatoes, dried basil, dried oregano, red wine and sun-dried tomato paste. Mix together and cook for five minutes.
  3. Place the spaghetti into a saucepan filled with boiling water and add a pinch of salt. Simmer over a medium heat until the spaghetti is al dente.
  4. Using the water used to cook the spaghetti, add the stock, bay leaves and cherry tomatoes to the bolognese mix and simmer for 10-15 minutes, making sure that you occasionally stir the sauce to stop it from sticking to the pan.
  5. Bring the drained spaghetti to the saucepan and mix all together, being careful not to squash any of the cherry tomatoes. Sprinkle some salt and pepper into the mix and give a good final stir.
  6. Serve onto individual plates and finish with a few leaves of fresh basil, and a healthy fine grating of parmesan cheese. Enjoy!