Recipes
Date posted: 17/12/2019
Ingredients
Garden Gourmet Mince | 800g |
Olive oil | 3 tbsp |
Onions, finely chopped | 2 |
Large carrots, finely chopped | 3 |
Sticks celery, finely chopped | 2 |
Garlic cloves, finely chopped | 5 |
Mushrooms, sliced | 350g |
Tomato puree | 3 tbsps |
Maggi Rich and Rustic tomato sauce | 600g |
Maggi vegetable bouillon | 15g |
Fresh oregano, chopped | 2 tsps |
Water | 300ml |
Freshly ground black pepper | to season |
To serve: | |
Dried white or whole-wheat pasta | 800g |
Grated vegetarian or vegan alternative Italian cheese | 80g |
Fresh basil leaves, torn | large handful |
Method
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This true Italian classic recipe packs a delicious flavour and a protein punch with none of the meat. Try our Spaghetti Bolognese with a vegetarian spin.- Heat the oil and fry the onion, carrot, celery, garlic and mushrooms for 5-10 minutes until softened. Add the remaining ingredients except the mince and cook for 15-20 minutes until the sauce has thickened.
- Place the pasta in a large pan of boiling water and cook according to the pack instructions. Drain but reserve 3-4 tablespoons of the cooking water.
- Meanwhile stir in the frozen mince into the tomato sauce and heat through for 3-4 minutes, adding a little of the pasta cooking water if required.
- Serve the Spaghetti Bolognese topped with the cheese and basil.