Vegetarian Spaghetti Bolognese

Bolognese sauce is a tasty classic and I have tried to create a vegetarian version of it. This sauce can be enjoyed with pasta or even used as the basic sauce for a lasagne. The popular dish Spaghetti Bolognese was invented outside of Italy, as the original Italian Bolognese sauce is never served with spaghetti.

Mince meat in tomato sauce is the essence of this dish and carrots normally also belong to the traditional sauce, but I'm not sure how traditional my addition of baby button mushrooms is. Obviously a vegetarian version of a meat sauce can never be so authentic. Anyhow, I liked the sauce so much that I will keep adding the mushrooms in the future as well. What vegetables do you normally add to these kinds of sauces?

Ingredients

2 onions

3 garlic cloves

300 g meat-free mince

400 g tomatoes

200 g baby button mushrooms

1 carrot

2 tbsp olive oil

A few squirts of tomato purée

Salt

Ground black pepper

Oregano

Fresh basil leaves

Spaghetti

Vegetarian pasta cheese

Method

Chop the vegetables finely (slice the mushrooms) and start cooking the onions in olive oil. Once they are little soft, add gradually the mince, carrots, mushrooms and tomatoes. Let simmer until the flavours have blended nicely and the liquid has reduced.

Season with tomato purée, salt, black pepper, oregano and basil to taste. Cook the spaghetti and serve with the sauce and grated vegetarian pasta cheese.

Enjoy!

Your VegHog