Giniling Bolognese Spaghetti
Serves 2-3
60 mins
Average
1 pack, 180g unMEAT GROUND
2 ounces olive oil
1 whole onion, chopped
1 whole bulb garlic, minced
1 stalkcelery, chopped
1 small carrot, chopped
2 teaspoonsdried mixed Italian herbs
2 tablespoonstomato paste
1 – 28 oz. crushed tomatoes
1 cup vegetable broth
To taste salt and black pepper
A small bunch offlat leaf parsley, coarsely chopped
Sprinkle ofgrated vegan cheese, optional
½ lbspaghetti noodles, cooked according to package directions
How To:
1.Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, celery, carrot and Italian herbs.
2.Stir in tomato paste and unMEAT Ground. Keep cooking for about 2 to 3 minutes until ground meat turns a little bit brown.
3.Add the canned tomatoes and vegetable stock. Simmer on low heat for about 10 minutes. Season to taste with salt and pepper then stir in chopped parsley.
4.Pour over cooked spaghetti and toss well to coat noodles with the sauce. Garnish with more parsley before serving.
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