Spaghetti Bolognese

You will need

Serves 4

• 250gm Provenir Beef mince

• 2 tablespoons olive oil

• 2 cloves garlic, finely chopped

• 1 medium carrot, finely chopped

• 1 red onion, finely chopped

• 1 tablespoon soy sauce (or tamari)

• 3/4 cup (200ml) vegan red wine

• 2 cups passata

• 1 cup chicken stock

• 2 bay leaf

• bunch of parsley stalk tied up

• 1/2 teaspoon smoked paprika

• 1 teaspoon of salt, or to taste

• 400g spaghetti of your choice

• Parmesan to grate on top

• Pepper, to taste

Directions

20 mins to prep

2 hours to cook

Step 1

Add olive oil to a pan and place in your mince, fry to get colour. Take out and add your chopped veg (the smaller the chop the better). cook for 15 minutes or until soft.

Step 2

Add the mince back in and mix together.

Step 4

Add passata, wine, stock, oregano, basil, smoked paprika, and salt (adjust depending on the stock you use) to the pot. Reduce to medium heat, partly cover, and allow to cook for another 30 mins – stirring occasionally.

Step 5

then take the lid off and cook on a simmer for 1.5 hours

Step 6

In the meantime, bring a large pot of water to a boil then add in the spaghetti. Cook your spaghetti as per packet instructions until al dente. When finished, drain and add a drizzle of olive oil and toss to stop the pasta from sticking together. Put the lid on and set aside.

Step 7

When the sauce has finished cooking, take off the heat and add in the nutritional yeast. Adjust the seasoning if needed.

Step 8

Take one ladle of bolognese sauce and add it to the spaghetti bowl, combine well, and serve up into 4 bowls.

Step 9

Distribute the rest of the bolognese sauce with a ladle in each bowl, and top with cracked pepper, vegan cheese, and fresh basil. Enjoy straight away.