Spaghetti Bean Bolognese (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A vegggie version of the British favourite dish. Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
1 carrot, chopped |
1 stick celery, chopped |
2 garlic cloves, crushed |
2 tablespoons tomato paste |
1 cup red wine |
1 teaspoon rosemary, chopped |
1 bay leaf |
1 1/4 pints passata (sieved tomatoes) |
1 cup vegetable stock |
2 (14 ounce) canned mixed beans, drained, rinsed |
1 tablespoon fresh parsley, chopped |
1 lb spaghetti |
parmesan cheese, shaved, to serve |
Directions:
1. Heat oil in a large saucepan over low heat, add onion, carrot and celery and cook for about 10 minutes, stirring occasionally, until softened.
2. Add garlic and tomato paste and cook, stirring, for 2 minutes, then increase heat to medium, add wine and allow to bubble for 2-3 minutes.
3. Add rosemary, bay leaf, passata and stock, reduce heat to low and cook for 10 minutes. Add beans and cook for a further 5 minutes, adding more stock or water if the sauce is too thick.
4. Stir through parsley and season.
5. Meanwhile, cook spaghetti in a large pan of boiling, salted water until al dente.
6. Drain, toss through sauce and serve with parmesan.
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