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Vegetarian bolognese

You wouldn’t notice that this has no meat in it. It is rich, filling & delicious – try it on your friends!
Make double the quantity & freeze a batch for quick suppers.


Serves 4

1 onion finely chopped
2 garlic cloves finely chopped
1 carrot peeled and diced
1 aubergine diced
1 leek or stick of celery finely chopped
200g mixed mushrooms
10g dried mushrooms soaked in 100ml boiling water
3 tablespoons tomatoes puree
1 400g tin plum tomatoes
250ml stock
1 tablespoon oregano
sea salt & freshly ground pepper
olive oil

Soak the dried mushrooms in boiling water.
Fry the aubergine in a glut or olive oil until brown all over, set aside.
Add a couple more tablespoons of olive oil, fry onion, carrot and leek until soft, Add garlic, oregano, tomato puree and fresh mushrooms, cook for another 10 minutes or so. Add the cooked aubergine, soaked mushrooms with the soaring liquid then stock, tinned tomato. Season and cook for 30 minutes until the sauce is thick and reduced.

Serve on pasta or baked potatoes.

Approximate cost £3.50