Mushroom and Tomato Vegetarian Bolognese

Mushroom and Tomato Vegetarian Bolognese

Ingredients

  • 200g closed cup mushrooms, sliced
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large carrot, chopped
  • 1 aubergine, finely chopped
  • 400g tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 250ml vegetable stock
  • 2 tsp Italian mixed dried herbs
  • 300g dried spaghetti
  • 12 cherry tomatoes, halved
  • Freshly ground black pepper
  • Basil leaves, to garnish

Method

  1. Heat the oil in a large heavy-based saucepan. Add the onion, garlic, carrot, aubergine and mushrooms. Cook, stirring, for 2-3 minutes.
  2. Add the tomatoes, tomato puree, stock and dried herbs. Stir well. Simmer, partially covered, for 25-30 minutes, adding a little extra water if needed.
  3. After 15 minutes, cook the spaghetti in plenty of boiling water for 10-12 minutes, or according to pack instructions. When it’s ready, stir the cherry tomatoes into the Bolognese sauce. Season.
  4. Drain the spaghetti and share it between 4 warm plates. Top with the Bolognese sauce and serve, garnished with basil leaves.

-TIP-

  • Use egg-free pasta to make this a delicious vegan dish

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