Spaghetti Bolognese (Vegetarian)

Recipe courtesy of Sharon Moseley

Spaghetti Bolognese (Vegetarian)


  • 1 small Onion chopped roughly
  • 1 medium Carrot chopped roughly
  • 2 cloves Garlic peeled and halved
  • 250 grams Courgette chopped roughly
  • 6 tablespoons Olive Oil
  • Salt and Pepper to taste
  • 2 large Portobello mushrooms diced small
  • 1/4 cup Red wine
  • 2 tablespoons Tomato paste
  • 400 grams Tomatoes chopped roughly
  • 5 centimetre cube Parmesan cheese
  • Thyme
  • 1 teaspoon Raw Sugar
  • Parsley
  • 1 cup Vegetable Stock


  • Place onion, carrot and garlic in a food processor and blitz until shredded
  • Heat 2 tablespoons of oil in a large frying pan. Add carrot mix and seasonings. Saute over a low heat for 5 minutes.
  • Blitz the courgette in the food processor
  • Add 2 more tablespoons of oil to pan and the courgette and saute for a further 5 minutes
  • Add remaining oil and mushrooms, saute until mushrooms soften. Season to taste
  • Add red wine, turn up the heat and cook until wine has evaporated
  • Blitz tomatoes with tomato paste
  • Add tomatoes, chunk of Parmesan (still as a chunk), thyme, sugar, parsley, and stock. Stir well and simmer on a low heat for approx 30 minutes until it is the consistency of sauce.
  • Serve with pasta