Recipe courtesy of Mary McCartney
Super Quick Bolognese
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 578
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 70
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 28
- Cholesterol
- 48
- Sodium
- 1106
- Total: 20 min
- Active: 20 min
Ingredients
Pasta:
Flaky sea salt
8 ounces dried pasta (I like paccheri)
Sauce:
2 tablespoons olive oil
6 scallions, chopped
1 carrot, peeled and grated
1 stick celery, finely chopped
8 ounces frozen plant-based mince (ground meat alternative; I like Linda McCartney's Vegemince)
1 teaspoon ground nutmeg
2 cloves garlic, crushed
1 cup red wine (I like Pinot Noir)
One 14-ounce can chopped tomatoes
1/2 cup vegetable broth
2 bay leaves
Pinch flaky sea salt
Grind of black pepper
To serve:
Handful of fresh basil leaves
Vegan Parmesan, grated, optional
Directions
- For the pasta: Bring a large saucepan of salted water to the boil.
- For the sauce: Heat the olive oil in a Dutch oven or wide sauté pan. Add the scallions, carrot and celery and give it a stir. Stir in the plant-based mince, nutmeg and garlic, then stir in the red wine and bring to a bubbling simmer. Add in the tomatoes, then the veg broth and bay leaves. Season with salt and pepper, then vigorously simmer for 10 minutes, stirring often.
- Whilst the sauce is simmering put in the pasta to cook until al dente (as per packet instructions). Drain the pasta.
- Remove the bay leaves from the sauce. Add the pasta to the Bolognese sauce and toss well to combine.
- To serve: Divide among bowls and garnish with the basil leaves and vegan Parmesan if using.