Vegeterian Spaghetti Bolognese

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Step 1

1. Heat 2 tbsp olive oil in a large saucepan over medium-low heat.

Step 2

Add 1 large diced onion, 2 diced medium carrots, and 2 diced celery sticks (if using). Cook for 10–12 minutes until soft, stirring occasionally.

Step 3

Add 3 minced garlic cloves and cook for 1 minute.

Step 4

Add 250g finely chopped chestnut mushrooms to the pan. Cook for 7–8 minutes until their liquid evaporates.

Step 5

Stir in 2 tbsp tomato purée, 1 tbsp soy sauce or tamari, 1 tsp Marmite, and 1 tsp smoked paprika (if using). Cook for 2–3 minutes until rich and slightly sticky.

Step 6

In a separate frying pan, heat 1 tbsp olive oil or butter over medium-high heat.

Step 7

Add 200g defrosted vegetable mince and spread it out evenly. Leave undisturbed for 1–2 minutes to brown.

Step 8

Sprinkle with ½ tsp onion powder (if using) and a pinch of black pepper. Stir and cook for another 2–3 minutes until lightly browned.

Step 9

Transfer the browned vegetable mince to the main saucepan with the mushroom mixture and stir well.

Step 10

Pour in 125ml red wine and simmer for 2–3 minutes to cook off the alcohol.

Step 11

Add 400g chopped tomatoes, 150ml hot vegetable stock, 1 tsp dried oregano, 1 tsp dried basil, and 1 bay leaf. Season with a little salt and black pepper. Stir well.

Step 12

Reduce heat to low, partially cover, and simmer gently for 30–40 minutes, stirring occasionally. Add a splash of water if it becomes too thick.

Step 13

Stir in 100ml milk or unsweetened oat milk and simmer for 5 minutes.

Step 14

Taste and adjust seasoning if needed.

Step 15

Serve with cooked tagliatelle or spaghetti. Garnish with chopped fresh parsley and freshly grated Parmesan or vegetarian hard cheese.