Spaghetti Bolognese | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• 200g dried soya mince
• 1 veg stock cube
• 40g dried porcini mushrooms
• 250g diced onion
• 4 gloves garlic finely chopped or grated
• 2 bay leaves
• 2 celery sticks diced
• 2 medium carrots diced
• 1tbs fresh or dried oregano
• 4tbs tomato puree
• 500ml vegetable stock cube
• 150ml red wine
• 3 tins chopped tomatoes
• 3tbs tomato ketchup
• 1 tbs salt
• 1 tsp marmite
• 2tsp porcini paste (optional)
• 1tsp umami paste (optional)
• 1 tbs red/brown miso paste
• 4-5 sundried tomatoes in oil finely chopped
• To serve
• 1 bunch fresh basil
• Vegan Parmesan cheese
• 500g spaghetti
• First get you soya mince rehydrated by place it in a large bowl and covering with boiling water, drop in a vegetable stock cube, stir till the stock has melted and leave to soak.
• Place your dried porcini into a jug and cover with 500ml boiling water, leave to soak.
• Whilst this is cooking go back to your mushrooms.
• Back to your vegetables, add the garlic to the vegetables and let in cook for a couple of minutes. Then add the tomato puree and stir till combined.
• Turn the heat up to medium high, once the pan is hot add he red wine so it bubbles and deglazes.
• After a couple of minutes add your chopped porcini and soya mince and stir till combined.
• Next add in your tinned tomatoes, vegetable stock, reserved porcini broth, ketchup, marmite, umami and porcini paste and miso if using and the sundried tomatoes.
• Season with a good amount of freshly ground pepper and 1 tbs salt.