v2 Bolognese

Bowl of rich spaghetti meatballs made with v2 plant-based meat with a bowl of parmesan cheese and peppercorns

v2 Bolognese

40 ratings

an hour

Feeds 6

Spag bol has got to be one of our favourite freezer staples… but with this one ready in just over half an hour, you can curl up with a big bowl of Bolognese-y goodness whenever the mood takes you.

INGREDIENTS

500g v2mince

3 tablespoons extra virgin olive oil

1/2 large onion, finely chopped

3 cloves garlic, minced or finely grated

3 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic, finely minced

400g passata

400g can crushed tomatoes

3 tablespoons tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 small sprig rosemary

1 pinch dried chilli flakes

salt, 1/2 teaspoon or more to taste

fresh black pepper, to taste

1 cup vegetable stock

METHOD

Mince base

1

Heat the olive oil in a large non stick saucepan over medium heat. Add the diced onion and cook until tender, 5 minutes, then add the garlic and cook 1 minute.

2

Add the mince and brown for 5 minutes until broken into small mince like pieces. Add to large tray to cool. Freeze mince mix until required

Tomato sauce

1

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until tender, 7 minutes, then add the garlic and cook 1 minute.

2

Add the tomatoes, tomato paste, oregano, basil, rosemary and chilli. Add salt, pepper, and vegetable stock bring sauce to the boil.

3

Reduce heat to low and simmer, uncovered, until sauce thickens slightly—about 1hr. Chill off sauce

To serve

1

Heat sauce until simmering. Add frozen mince mix and stir until heated through, add more seasoning if required and serve with pasta.

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