Spaghetti Bolognese Recipe

This recipe has no deep meaning to me, but it makes a great bolognese. It is adapted from a Bosh video snippet. It is vegan, but I suspect it could be made non- by substituting mushrooms for mince.

Serves 3-4

Ingredients

• Chestnut Mushrooms ~200g
• 2 Red Onions, Diced
• 1 Carrot, Grated
• 2 Sticks Celery, Grated
• ~1Tbsp Sundried Tomatoes, chopped
• 2 Large Cloves of Garlic, Crushed and Chopped
• 400g Can (Chopped) Tomatoes
• Olive Oil
• ~2 Tbsp Balsamic Vinegar
• ~3 Tbsp Soy Sauce
• ~2 Tbsp Tomato Puree
• 250ml Red Wine/Stock/Liquid
• ~1 Tsp Chilli Flakes
• ~3 Tsp Dried Oregano/Mixed Herbs
• 2 Bay Leaves
• Spaghetti as you desire

Method

No timings provided; I went on ✨vibes✨.

1. Finely chop or food process the mushrooms.
2. Heat olive oil in pan and briefly fry 1 clove of garlic.
3. Add the mushrooms and fry until cooked and water evaporated.
   1. Part way through stir in ~1 Tbsb Soy Sauce.
   2. Once finished set aside and return pan to heat.
4. Add olive oil or oil from sundried tomatoes.
5. Add the onion (and some salt) and fry.
6. Add the sundried tomatoes.
7. Add the carrot and celery and cook.
8. Add the chilli flakes and herbs.
9. Add the tomato puree and ~2 Tbsp soy sauce and stir through.
10. Add the Red Wine and bay leaves and simmer until somewhat reduced.
11. Add the chopped tomatoes, perhaps with some liquid removed, and simmer again until reduced.
12. Once at desired consistency serve. If more liquid required add some pasta water. Taste improves with being left to simmer for a while.

Serving suggestion: over spaghetti or with spaghetti stirred in. Top with parmesan or suitable alternative, basil, and pepper to taste. Accompany with salad.