- small red onion chopped1
- dried basil1 Teaspoons
- dried oregano1 Teaspoons
- minced garlic1 Teaspoons
- chopped chilli (optional)1/2 - 1 Teaspoons
- chopped red pepper1
- zucchini (courgette)1/2
- peeled and chopped large carrot1
- chopped 1/2 head cauliflower
- Good squirt tomato paste
- 400ml tins chopped tomatoes2
- veggie stock1 Cups
- Pink salt and black pepper as desired
- Add more water if the Bolognese starts to dry out
- chopped walnuts1/2 Cups
In a large frying pan, sauté the onion on a medium heat for 5 minutes / until soften.
Add the herbs, garlic and chilli and give it a good stir.
Add the pepper through to cauliflower, stir and cook for a few minutes.
Add the tomato paste, tinned tomatoes and veggie stock, stir and season as desired.
Bring to the boil and once boiling reduce the heat to simmering. Allow the Bolognese sauce to simmer for an hour, keep coming back to it every 15 minutes or so to give it a stir and check the fluids. If it’s drying out add a little water/ stock.
Once ready blitz in a blender for 20 seconds (ish), so it still retains the texture of a Bolognese but all the large pieces are gone.
Serve on a bed of your favourite spaghetti with a good sprinkling of chopped walnuts.