Traditional Vegetarian Spaghetti Bolognese
A family favourite, filled with veggies, herbs and goodness. You’ll get great satisfaction both eating this dish and feeding it to your loved ones.
Prep Time: 15mins
Cook Time: 2 hours
2 tablespoons olive oil
1 brown onion, chop fine in food processor
3 garlic cloves, chop fine in food processor
1 bay leaf
2 stalks of celery, chop fine in food processor
1 large carrot, chop fine in food processor
1 red capsicum, chop fine in food processor
5 fresh tomatoes (or 1 can tinned tomatoes 400g) - chop fine in food processor
1 bottle of passata 750ml
1 teaspoon of dried parsley
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 tablespoon of honey
½ teaspoon of salt
Ground black pepper
1 packet of spaghetti (alternatively use gluten free or a bean pasta)
Parmesan cheese, freshly grated (Optional)
Fresh Basil leaves (Optional)
- To make the bolognese sauce, heat oil in a pot and add onions and garlic and saute for a couple of minutes
- Add bayleaf, celery, carrot, capsicum and gently saute until tender.
- Add fresh tomatoes and passata and stir gently with a wooden spoon.
- Add parsley, basil, thyme, oregano, honey, salt and pepper and gently stir.
- On medium heat, let the sauce get hot, so it starts to boil, then turn it down to low and let it simmer for two hours with the lid off.
- To cook spaghetti, in a large pot boil salted water.
- Once water is boiled, add spaghetti and stir to un-clump the spaghetti.
- Let boil for 10-12 minutes (double check cooking time on packet).
- Once spaghetti is cooked, drain water and then put the spaghetti back in the pot.
- Pour a dash of olive oil over the spaghetti and give it a stir. Then pour 2 ladles of bolognese sauce on the spaghetti and mix it all together. Add a bit of grated parmesan and stir it through..
- Serve spaghetti in bowls and ladle the sauce over the top.
- Top with grated parmesan and a couple of fresh basil leaves.
Add chilli oil and chopped fresh parsley for extra flavour.
To assist with digestion, accompany this meal with a salad (ideally bitter lettuce) dressed with lemon juice and olive oil.
If you want your kids eating more veggies, add a zucchini (food processed) into the sauce mix ingredients.
If you don’t have a food processor, you can chop all the ingredients fine. I would recommend adding an extra can of tinned tomatoes.
This sauce tastes even better the next day heated up. Alternatively you can make it and freeze.