Vegetarian Bolognese

Serves 4

Comfort food at its best.

1 Onion
1 Celery Stalk
1 Small Carrot
4 Cloves of Garlic
1 Pack of Vegetarian Mince
230ml of White Wine
1 Tbsp of Tomato Paste
2 Bay Leaves
1 Sprig of Rosemary
720ml of Passata
400g of Pasta
100g of Parmesan + Rind (optional)
Olive Oil
Salt
Pepper

Finely chop your onion, celery, carrot and garlic. Add a good amount of olive oil to a large pot over medium heat. Add the vegetarian mince, season with salt and sear it until golden brown. Transfer the mince to a bowl and set aside.

Wipe out the pot. Add the onion, celery and carrot and cook for 8-10 minutes, stirring occasionally, until the vegetables are soft. Add the garlic and cook for another minute.

Add the mince back into the pan and stir through. Pour in the wine, reduce the heat to medium-low and cook until the wine has reduced, about 10 minutes. Add the tomato paste, passata, bay leaves, rosemary and optional parmesan rind to the pot. Season with a good amount of salt and pepper and stir well. Reduce the heat to the lowest setting, cover and cook for at least 30 minutes, stirring occasionally.

Cook your pasta in a large pot of boiling salted water until al dente. Grate the parmesan. Remove the bay leaves and parmesan rind. Add the pasta to the sauce and divide between bowls. Sprinkle the parmesan over the top and serve.