When we first considered becoming vegetarian, I wasn’t sure what I would eat, I had never preferred vegetables over meat – so I imagined I would either be constantly hungry, or surreptitiously sneaking out the back for a quick sausage roll. Luckily there are some great vegetarian recipes available on the internet and in books, these gave me lots of ideas to springboard off and create meals that mean today I cannot imagine eating the meat version.
Spaghetti Bolognese (Vegetarian)
Course:
Main Course
Cuisine:
Italian
Servings: 2
Ingredients
- 1 small onion - chopped roughly
- 1 medium carrot - chopped roughly
- 2 cloves garlic - peeled & halved
- 250 gm courgette - chopped roughly
- 6 tbspns olive oil
- Salt & pepper to taste
- 3 large portobello mushrooms - diced small
- ¼ cup red wine
- 2 tbspns tomato paste
- 400 gm tomatoes - chopped roughly
- 2 inch chunk parmesan
- 1 tsp Fresh thyme
- 1 teaspoon raw sugar
- 2 tbsp Chopped parsley
- 1 cup vegetable stock
Instructions
-
Place onion, carrot, and garlic in a food processor and blitz till shredded.
-
Heat 2 tbspns of the oil in a large frypan. Add carrot mix, and season, saute over low heat for 5 minutes. Meanwhile, blitz the courgette.
-
Add 2 more tablespoons of oil to pan and the courgette and saute for another 5 minutes.
-
Add remaining oil and mushrooms, saute until mushrooms soften, taste for seasoning.
-
Add red wine, turn up the heat and cook until wine has evaporated.
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Blitz tomatoes with tomato paste.
-
Add tomatoes, cheese (yes the chunk), thyme, sugar, parsley, and stock. Stir well, and turn down to very low and simmer until it looks like sauce ( 30 mins max). If mix becomes dry add more stock.
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Serve with pasta.
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