Bolognese-style spaghetti sauce: vegetarian recipe
This delicious bolognese-style sauce for spaghetti is suitable for both vegetarians and vegans, and is a good alternative to the traditional minced beef sauce. It is quick and easy to make, and provides all the nutrients needed for a hearty main course meal.
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 3 sticks celery, chopped
- 1 large carrot, finely chopped
- 4 oz button mushrooms, washed and chopped into quarters
- 8 oz vegetarian mince (eg Quorn mince, soya mince, tvp), pre-soaked or frozen ready for use
- 8 oz can or fresh tomatoes, peeled and chopped
- 1 teaspoon mixed herbs
- Salt and black pepper according to taste
- In a large saucepan, gently cook the chopped onions, garlic, carrots and celery in a tablespoon of olive oil until soft and lightly browned.
- Add the chopped mushrooms and cook for a few minutes more until they have started to soften.
- Add the tomatoes, vegetarian mince, herbs, vegetable stock, plus a little water (start with a couple of tablespoonfuls, and add more if you think it is necessary later - this can vary depending on the absorbancy of your type of veggie mince). Season and cook over a low heat for a further 20 minutes, stirring occasionally.
- About 10 minutes before the sauce is ready you can put on a large pan of water to boil, ready to cook your spaghetti. 3 oz of dried spaghetti per person will provide an average serving. I like to use wholewheat spaghetti with this sauce, but any sort will do. Serve the sauce on a bed of spaghetti, with a little hard cheese such as parmesan or cheddar cheese grated on the top. The sauce can be served with other types of pasta, and can also be used instead of the meat sauce in a lasagne.