Spaghetti Bean Bolognaise

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Spaghetti Bean Bolognaise

 

 

2 tbsp (8 tsp) olive oil

1 onion, finely chopped

1 carrot, chopped

1 celery stalk, chopped

2 garlic cloves, crushed

2 tbsp (8 tsp) tomato paste

1 cup vegan red wine

1 tsp chopped rosemary

1 bay leaf

700 ml (23 1/2 fl oz) tomato passata (see Note)

1 cup vegetable stock

two 400 g (14 oz) cans 4-bean mix, drained, rinsed

1 tbsp (4 tsp) chopped fresh parsley

 

500 g (17 1/2 oz) spaghetti

vegan parmesan, to serve

 

 

1. Heat oil in a large saucepan over low heat, add onion, carrot and

celery and cook for about 10 minutes, stirring occasionally, until

softened.

 

2. Add garlic and tomato paste and cook, stirring, for 2 minutes, then

increase heat to medium, add wine and allow to bubble for 2 to 3 minutes.

 

3. Add rosemary, bay leaf, passata and stock, reduce heat to low and

cook for 10 minutes.

 

4. Add beans and cook for a further 5 minutes, adding more stock or

water if the sauce is too thick.

 

5. Stir through parsley and season.

 

6. Meanwhile, cook spaghetti in a large pan of boiling, salted water

until al dente. Drain, toss through sauce and serve with vegan parmesan.

 

 

 

NOTE: Tomato passata (or sugo) is sieved tomatoes.

 

 

 

Serves 6.