Spaghetti bolognese has a special place in our family, as it was the last meal we all had together, as a family just a few days before my Mum died.
This is a great vegan version, packed full of veg.
- Olive oil
- 1 onion (finely chopped)
- 2 carrots
- 4 celery sticks
- 2 parsnips
- 1 fennel bulb
- 3 handfuls of red lentils
- 12 mushrooms (sliced)
- 2 garlic cloves (finely chopped)
- 1 tin chopped tomatoes
- Handful of basil (finely chopped)
- 2 tbsp tomato purée
- 1 stock cube
- 175ml red wine
- 10 cherry tomatoes, (sliced)
- 100ml water
- Teaspoon of balsamic vinegar
- Salt & pepper (to taste)
Heat a little oil in a large pan, on a low heat. Add the onions and garlic and cook for a few minutes.
Put the carrot, celery, parsnips and fennel into a food processor and blitz until finely chopped, and resembling mince – or alternatively cut them up as small as possible.
Add to the pan of onions along with the rest of the ingredients and stir well.
Increase the heat. Bring to a boil and simmer, with a lid on for 30-40 minutes stirring occasionally until the sauce thickens up.
Serve on top of spaghetti or pasta, with a little cheese.