'Meaty' Spag Bol
The best spaghetti bolognese recipe in the world... Is a plant-based spaghetti bolognese. Don't believe us? Try the Bosh 'Meaty spag bol'! It's easy, simple, satisfying and believe it or not, not too bad for you! It's a true family favourite, children love pasta and we know they are going to love our plant-based spag bol. Looking for a Gluten free spag bol?
Serves
Ingredients
For the plant-based mince
<item-todo-done>8 plant-based sausages - defrosted if frozen<item-todo-done><item-todo-done>1 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>2 tsp soy sauce - (or vegan Worcestershire sauce if you have it)<item-todo-done><item-todo-done>½ tsp oregano<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done>
For the tomato sauce
<item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>½ tsp oregano<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>1 tsp balsamic vinegar<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>1 x 400g can cherry tomatoes<item-todo-done><item-todo-done>1 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>4 sun-dried tomatoes<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>1 large carrot<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>2 tsp plant-based Worcestershire sauce - (or soy sauce)<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>300ml plant-based red wine<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To serve
<item-todo-done>1 sprig of basil<item-todo-done><item-todo-done> nutritional yeast<item-todo-done><item-todo-done>500g wholewheat spaghetti<item-todo-done><item-todo-done> side salad<item-todo-done>
Before you start
Deep frying pan | Chopping board | Large saucepan | Colander | Pasta tongs | Microplane | Kettle | Grater
First, prepare the sausages
- Crumble the vegan sausage with your fingers into a bowl (this will form your mince)
- Peel and grate the garlic clove
- Warm the sun dried tomato oil in a deep frying pan over a medium heat
- Add the garlic and stir for 30 seconds until fragrant
- Add the vegan sausage mince to the pan and stir for 3-4 minutes
- Add the soy sauce to the pan and stir for 2-3 minutes
- Add the oregano and black pepper to the pan and stir for 1 minute
- Take the pan off the heat and transfer the mince to a bowl (don't wash the pan)
Now, prepare the tomato sauce ingredients
- Peel, halve and finely dice the onions
- Peel and finely grate the garlic
- Finely slice the sun dried tomatoes
- Trim and coarsely grate the celery
- Trim, peel and coarsely grate the carrot
Then, start cooking the sauce
- Add the sun dried tomato oil and olive oil to the pan you cooked the mince in, put the pan on the stove over a medium heat and stir for a couple of seconds
- Add the onion and a pinch of salt to the pan and stir for for 3-4 minutes
- Add the garlic and sun dried tomatoes to the pan and stir for 1 minute
- Add the celery and carrot to the pan and stir for 3-4 minutes
Add the final sauce ingredients to the pan
- Add the balsamic vinegar, vegan Worcestershire sauce, oregano and chilli flakes to the pan and stir for 30 seconds
- Add the tomato puree and stir for 30 seconds
- Add the red wine and bay leaf to the pan, stir to combine, turn up the heat slightly and simmer for 3-4 minutes
- Add the cherry tomatoes to the pan, stir to combine and simmer for 4-5 minutes, stirring occasionally to prevent catching
Now, prepare the pasta, finish the sauce and serve
- Cook the pasta according to packet instructions (approx 9 minutes in a large pan of salted boiling water)
- Add the sausage mince to the tomato sauce, fold to combine, taste and season to perfection with salt and pepper
- Add a splash of pasta water to the sauce to loosen
- Drain the pasta, add to the sauce and twist with tongs to mix
- Transfer the pasta into 4 bowls, garnish with a few basil leaves, season with a sprinkle of nutritional yeast and serve