Name: Ultimate mushroom bolognese
Total time: 3000 s
Yield: 4
Ingredients: 1 white onion; 2 stick celery stick; 1 red pepper; 2 carrot; 4 clove garlic; 1 teaspoon chilli flakes; 1 pack veggie mince; 1 teaspoon smoked tomato paste; 1 tin chopped tomatoes; 1 tin green lentils; 1 teaspoon Marmite®; 400 gram wholewheat spaghetti; 1 handful basil

Step 1

Briefly blitz the onion (1) , celery (2 sticks) , pepper (1) and carrots (2) in a food processor to finely chop (or finely chop by hand).

Step 2

Heat a splash of olive oil in a large saucepan or casserole over a medium heat. Add the veg with a pinch of salt and sweat for 10-15 minutes, until soft. Add the garlic (4 cloves) and chilli flakes (2 g) , if using, and cook for a further 3-4 minutes until everything is soft and fragrant.

Step 3

Add the veggie mince (1 pack) and smoked tomato paste (5 g) and cook for a few minutes, breaking the mince up with a fork. Add the chopped tomatoes (1 tin) and the lentils (1 tin) , along with their liquid.

Step 4

Fill the empty tomato tin with water and add that to the pan. Season with salt and pepper, turn the heat down to a simmer, cover and cook for 20-25 minutes, until reduced (add more liquid if it looks too dry) Add the Marmite® (8 g) and simmer for a further 5 minutes before tasting to check the seasoning.

Step 5

Meanwhile, cook the spaghetti (400 g) according to the pack instructions.

Step 6

Stir the fresh basil (1 handful) through the sauce, then use tongs to toss the cooked spaghetti into the bolognese, adding a bit of pasta cooking water if it seems too dry. Serve with extra fresh basil on top.

Ultimate mushroom bolognese

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