Your classic spaghetti bolognese just got an upgrade with this delicious plant-based recipe by our friend Shannon Martinez. Ready in just under an hour, you can freeze it for the perfect midweek meal, or curl up on the couch and dig into the ultimate comfort dish!
1 pack of v2mince, soaked in beef stock
2 large brown onions, diced
2 stalks celery, fine diced
1 bulb fennel, diced
1 large carrot, diced
3 tablespoon garlic, minced
½ cup oil blend
1 tablespoon chilli flakes
½ cup tomato paste
1 cup soy milk
2 cup red wine
1 tablespoon dried oregano
2.5kg diced tomato
3 bay leaves
2 tablespoon beef stock powder
1 tablespoon smoked paprika
2 tablespoon braggs or soy sauce
2 tablespoon balsamic
1 tablespoon sugar
2 tablespoon chopped capers
Handful chopped parsley
Handful torn basil
Heat the oil in a large pot and cook all the vegetables until very soft. Cook for about 5 minutes. Add in salt as you cook.
Add v2mince and break it up with your spoon, then add a hit of black pepper.
Add the tomato paste, paprika, chilli flakes, and oregano and cook out for a minute.
Add the soy milk and delglaze. Once soy milk is reduced by half, add the red wine and minced garlic.
Add the remaining ingredients including diced tomatoes, and bring to a boil. Reduce to a simmer for half an hour.
Top with parsley and fine basil and give the sauce a final stir. Add more seasoning if required and serve with pasta.
16 delicious plant-based recipes for the whole family to enjoy!