Vegan Bolognese – Christine Bailey

Ingredients

• 2 dried porcini mushrooms soaked in 100ml boiling water for 10 minutes
• 100 g sunflower mince or 2 cans of cooked lentils
• 1tbsp olive oil
• 1 onion, finely diced
• 1 garlic clove, crushed
• 2 celery stalks, diced
• 1 carrot, diced
• 4 button mushrooms, diced
• 1 tsp smoked paprika
• 1/2 tsp chopped red chilli
• Pinch of sea salt
• Black pepper
• 1 vegetable stock cube
• 2tbsp tomato puree
• 2 x 400 g / 28 oz tins chopped tomatoes