Celebrate 'National Spaghetti Day' with this classic dish, made with a vegan twist. Create the bolognese with Essential Cuisine's beef-flavoured vegan stock mix, then layer on top of vegan spaghetti to complete this Italian favourite!
Ingredients200g onion, finely diced 200g carrot, finely diced 100g celery, finely diced 30G garlic, finely minced 100g olive oil 6g dried oregano 1000g passata 750g Nextera Mince 50g Essential Cuisine Beef Flavoured Vegan Stock Mix 750g vegan dried spaghetti Sugar to taste Salt and pepper to taste |
MethodCombine half the oil in a bowl with the Essential Cuisine Beef Flavoured Vegan Stock Mix and the mince, mix well. Leave to marinate for 30 minutes. Heat the rest of the oil in a large saucepan on a high heat. Add the onion, carrot and celery, frying for a couple of minutes. Add the garlic and dried oregano and fry for another few minutes. Add the passata, season and turn down the heat to a simmer for 25 minutes. Heat a pan of salted water to a rolling boil, add the pasta. Cooking as packet instructions. Add the marinated Nextera mince to the sauce, stirring until all combined. Bring back to a simmer. Check the seasoning and add sugar to taste. Add the pasta to warmed bowls, top with the sauce and serve. |
Courtesy of Essential Cuisine
