This is a recipe, handed down by Graham's mum. It is one of the first recipes she gave me. She had years of experience cooking vegetarian recipes when I met her and has passed on some good tried and tested meals!
I love eating at their house, unfortunately for us they have moved to Cyprus, so we aren't able to visit so often!
This is a great, cook-on-the-weekend and freeze-it option. Handy after those late nights at work!
1 large onion, finely chopped
1 large carrot, finely chopped
250g mushrooms, finely chopped
2 cloves garlic, finely chopped
100g soya mince/200g frozen soya mince
1 pint vegetable stock (3 stock cubes)
1 tin chopped tomatoes
1 glass red wine
100g tomato puree
1 tbsp olive oil
1 handful freshly torn basil
salt & pepper to taste
freshly (veggie or vegan) grated parmesan
- Fry the onion and garlic in the olive oil until translucent. Add the carrots and cook until tender, then add the mushrooms and cook for a few more minutes.
- Add the soya mince and stir in well. Pour in the vegetable stock, chopped tomatoes and wine, stir in. Bring to the boil and simmer for 20 minutes.
- Add the tomato puree and simmer for another 10 minutes. Taste and season with salt & pepper. Scatter in some torn basil at the last minute.
- Serve with freshly cooked spaghetti or penne. Grate some black pepper and vegetarian parmesan over your dish before serving.
I usually serve this with spaghetti and put the leftover sauce in the fridge for later in the week, when I serve with penne, which is my favourite way of eating it. Graham likes his sauce served on top of his pasta, but like mine well mixed in, so it is totally coated in sauce! Mmmm!
Here is another version of bolognaise to try from my blog friend Rachel.
Her bolognaise is made with lentils and has peas and some chilli for a bit of a kick.