So long as you have food in your mouth you have solved all questions for the time being … Check This Amazing Recipe: Budget veggie bolognese
How to Make Budget veggie bolognese
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 4
Dietary:
Vegetarian
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion
- 2–3 medium carrots
- 1 medium courgette
- 200g/7oz mushrooms
- 400g tin green lentils
- 400g tin chopped tomatoes
- 1 vegetable stock
- 3 tbsp tomato ketchup
- ½ tsp dried mixed herbs
- 250g/9oz dried spaghetti
- 50g/1¾oz cheddar
- salt and ground black pepper
Method
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Heat the oil in a large, deep frying pan, sauté pan or wide-based saucepan and fry the onion, carrot, courgette and mushrooms over a high heat for 8–10 minutes or until the vegetables are softened and beginning to brown, stirring regularly.
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Add the lentils, tomatoes, stock cube, tomato ketchup and herbs. Refill the tomato tin with water (it will measure around 400ml) and pour into the pan. Season with salt and lots of ground black pepper.
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Cover with a lid and bring to a gentle simmer over a medium heat, stirring occasionally. Reduce the heat to low and cook for 15–20 minutes, or until the sauce is thick and all the vegetables are softened, stirring regularly – especially towards the end of the cooking time as the sauce thickens. Season to taste.
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While the bolognese is simmering, cook the pasta according to the pack instructions. Drain the pasta and serve topped with the bolognese and a little grated cheese.
