| 1 onion | |
| 2 carrots | |
| 3 sprigs of rosemary | |
| 3 sprigs of thyme | |
| 5 sage leaves | |
| 200g meatless mince (any brand you can get) | |
| 4 plum tomatoes | |
| 2 tbsp balsamic vinegar | |
| 2 tbsp soy sauce | |
| 2 garlic cloves | |
| 1 can crushed tomatoes | |
| 200ml stock | |
| 1 can green lentils | |
| 250g spaghetti | |
| 1 tbsp nutritional yeast |
blitzy’s done a spag bol🍝 spaghetti bolognese. The ultimate comfort dish, which I’ve made about 64 times on this page, and now presenting a new one to you lot. It’s rich, it packs so much meaty flavour and it’s a dish that’ll have your non-vegan mates going “this is actually really nice, you should go on Masterchef for vegans” Sorry in advance to all the people who make a traditional recipe.
| 1. | Chuck olive oil into a pan and fry your onions and carrot up until soft. Then add your herbs and meatless mince, fry that till brown. |
| 2. | Chop your plum tomatoes in half and throw them in, then deglaze the pan with the balsamic vinegar. |
| 3. | Once reduced, add the soy sauce, garlic, crushed tomatoes, stock and lentils and bubble away until everything is all smooth and it looks like a Bolognese sauce. 10-15 minutes on a high heat should do the job. |
| 4. | Boil up some spaghetti in salted boiling water for 9-11 minutes. |
| 5. | Once ready, chuck your pasta in a bowl, stir a bit of the sauce in, then top with more sauce (why not). |
| 6. | Finish with a bit of nooch and go eat it, you've earnt it. |