Main Meals

October 30, 2021

Veggie Spaghetti Bolognese

It's a classic choice and a worldwide favourite recipe so this dish needs no introduction. The one thing that I would want to say though, is this particular recipe is so incredibly appetizing that it's converted many of my meat-eating friends - to the point that a) they always ask for it whenever they come for dinner and b) they have actually replaced their own recipes with this one at home. WHAT are you waiting for?

Veggie Spaghetti Bolognese

Comforting classics

There's something about this dish that just makes everything better. A problem is instantly fixed, a bad mood is improved or just a general atmosphere is suddenly much happier. It's so simple, yet each family has their own special touch making it the best thing EVER in the whole world. Here in the Christie household, we swear by the glug of red wine, mixture of fresh and dried herbs and the (albeit generous) grating of parmesan on top. Slurped up, the only way to eat spaghetti bolognese is with one fork, plenty of sauce and good company - if you're not instantly happier afterwards then what have you been doing?

Traditionally, a bolognese ragu would have also included chopped carrots, but I've found that this takes much longer to cook. If we were wanting to be making an authentic Bologna ragu, we would just include this into the mix for a further thirty minutes (which is also just as delicious). However, for a quick weekday dinner this is a refined recipe that is just as flavourful and just as satisfying.

Spaghetti bolognese with cherry tomatoes and a sprinkling of parmesan on a round plate
Vegetarian Spaghetti Bolognese

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!











  • 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


  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!
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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!