A rich, hearty & tasty meatless bolognese which utilises pea based protein mince for a boost – easy to knock up in a single pot!
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Ingredients
1 tbsp olive oil
250g pea protein based mince
150g red onion, chopped
100g carrot, peeled and finely diced
100g brown mushrooms, finely diced
2 cloves garlic, crushed
1 x 400g chopped tomatoes
200ml vegetable stock
2 tbsp tomato puree
1 tsp Worcestershire sauce
1 tsp thyme
1 tsp oregano
150g spaghetti or pasta shapes
250g pea protein based mince
150g red onion, chopped
100g carrot, peeled and finely diced
100g brown mushrooms, finely diced
2 cloves garlic, crushed
1 x 400g chopped tomatoes
200ml vegetable stock
2 tbsp tomato puree
1 tsp Worcestershire sauce
1 tsp thyme
1 tsp oregano
150g spaghetti or pasta shapes
Method
- Heat a little oil in a non stick frying pan, gently flake the mince into the pan and fry the for one minute but without stirring . Reduce the heat a little and continue to cook the mince for 5 minutes, stirring often. Set the mince aside once cooked.
- Meanwhile cook the pasta according to the directions on the packet.
- To make the sauce, heat the oil in a saucepan, add the red onion, carrot and mushrooms and fry for 5 to 8 minutes. Add the garlic, saute for a few seconds, then add the tomatoes, stock, tomato puree, Worcestershire sauce, thyme and oregano.
- Cover and simmer for 30 minutes until the liquid has reduced and the sauce is rich in flavour. Stir in the browned mince and heat through.
- Serve with the cooked pasta.
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