01 July 2012

*No Bones* Pasta Bolognese

I had quite a lot of vegetables in the fridge which were going to spoil if they weren't used soon, so I made a quick bolognese sauce with them. There isn't really a closed list of vegetables which you use for this sauce so its a nifty tasty way of cleaning out your fridge. The leftover sauce can also be used towards making yummy fajitas the next day...just buy tortillas and you're sorted.

  • oil for frying
  • 1 onion
  • 2 garlic cloves
  • 2 chopped leeks
  • 3 courgettes (chopped or grated)
  • 1 large tomato, chopped
  • 1 yellow pepper, chopped
  • 1 cup mushrooms
  • 2 carrots (chopped or grated) 
  • 1 can tomato puree
  • 1 teaspoon apple cider vinegar
  • 1 tbsp sugar 
  • 2 tsp italian herbs
  • pasta of your choice
  • 1 cup red or port wine 
  • 1 tbsp worcester sauce
  • 1 tbsp balsamic vinegar
  • 1 packed Fry's vegetarian mince
  • pasta of your choice

Heat oil in a pan and fry the onion, garlic and leeks until browned. Add the chopped courgettes, tomato, pepper, mushrooms and carrots and fry until soft. 

Pour the tomato puree into a bowl and add the sugar and apple cider vinegar in order to offset the slight acidity that you tend to get with canned tomato goods.

Pour the tomato puree, wine, worcester sauce and balsamic vinegar over the vegetables and add the mince. Stir-in the herbs, bring to a boil and simmer for about 20 minutes, stirring occassionaly. 

In a separate pot, bring water, salt and a bit of oil to the boil and add the pasta of your choice. Boil pasta until al dente.

Dish up and garnish with some vegan parmesan cheese.


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