Vegetarian bolognese

• olive oil↗2 tbsp tbsp

  or another cooking oil

• medium onion↗1

  finely chopped

• carrots↗2

  very finely chopped

• celery sticks↗2

  very finely chopped

• garlic clove↗1

  crushed

• frozen vegetarian mince↗350g g
• bay leaf↗1
• passata↗500ml ml
• vegetable stock cube↗1
• milk↗100ml ml
• basil↗small bunch

  chopped

• cooked spaghetti↗600g g

  or other pasta shape (about 250g dried)

• vegetarian hard cheese↗

  to serve, optional

Step-by-step instructions

1. 1

   Heat the oil in a saucepan and gently sauté the onion, carrots, and celery until the onion begins to soften. Stir in the garlic and the vegetarian mince (no need to defrost) and fry for a couple of minutes. Add the bay leaf, passata, vegetable stock cube and 200 ml water, then bring to a boil.

2. 2

   Reduce the heat and simmer for 30 minutes, or until all the vegetables are tender and blend into the tomato sauce. Add the milk, cover with a lid and cook for 10 minutes. Season to taste. If the sauce is a bit thin, continue simmering until it thickens. Stir in the basil. Serve with the spaghetti and grate the cheese over the top, if desired. The sauce can be frozen in portions and reheated.