Vegan Mushroom Bolognese

Sometimes only a Bolognese will do.

Prep time 15mins Cooking Time 45mins

Serves 4

INGREDIENTS

5 large portobello mushrooms

4 stalks of celery

3 medium carrots

3 cloves of garlic

1 brown onion

A glass of red wine

2 tbsps tomato paste

1 jar of passata sauce

1 packet of spaghetti

1 bunch of fresh parsley

2 tbsp olive oil

2 tbsp mixed herbs

Salt and Pepper

A pinch of sugar

METHOD

Step 1 Peel and dice the onion then peel, crush and chop the garlic

Step 2 Peel the carrots and chop into 3 inch pieces, chop the celery to the same size

Step 3 Using a food processor, chop the celery and carrot into small pieces (think mince)

Step 4 Heat the olive oil in a large pan over a medium high heat, add the onion and garlic and cook until the onion is soft (around 4 mins)

Step 5 Add the mixed herbs and stir through, then add the celery and carrot mix to the pan and cook through for about 4 mins

Step 6 Meanwhile wash the mushrooms and add them to the food processor, chop down to small pieces (so again it looks a little like mince) then add the mushrooms into the pan and stir through

Step 7 After the mushrooms have cooked through add the wine, when it’s mostly soaked / evaoprated add the tomato paste, salt and pepper (to taste) and stir through

Step 8 Add the passata sauce and stir through, let the sauce simmer for around 15mins, if it’s tasting “tomato acidic” add a pinch of sugar and continue to let it simmer. I like to let this one simmer for as long as I can and keep adding herbs / salt / pepper until it’s perfest to taste

Step 9 Cook the pasta as per instructions on the packet (or of it’s homemade, well done to you!)

Step 10 Serve the pasta sauce on top of spaghetti with parsley, salt, pepper and enjoy!