Recipe courtesy of Sharon Moseley
Spaghetti Bolognese (Vegetarian)
Ingredients
- 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
Instructions
- 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
