From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Veg-Packed Bolognese.html | 373 ++++++++++++++++++++++++++++++++++++++ 1 file changed, 373 insertions(+) create mode 100644 Recipes/Veg-Packed Bolognese.html (limited to 'Recipes/Veg-Packed Bolognese.html') diff --git a/Recipes/Veg-Packed Bolognese.html b/Recipes/Veg-Packed Bolognese.html new file mode 100644 index 0000000..52e4b44 --- /dev/null +++ b/Recipes/Veg-Packed Bolognese.html @@ -0,0 +1,373 @@ + + + + + + + + +
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Veg-Packed Bolognese

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Full of Veg

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+ + + Difficulty: Easy + + Servings: 8 + + + + Source: + + +

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Ingredients

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+ 3 tbsp olive oil +

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+ 2 medium onions, roughly chopped +

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+ 3 celery sticks, roughly chopped +

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+ 3 medium carrots, roughly chopped +

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+ 300g chestnut mushrooms +

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+ 100g tomato paste +

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+ 400g tin of chopped tomatoes +

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+ 250g cooked puy lentils or 400g tin of cooked + green lentils, drained +

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+ 800ml massel chicken-style stock +

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+ 1 sprig rosemary +

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+ 2 bay leaves +

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+ 1 tsp dried oregano +

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+ 1 tbsp balsamic vinegar +

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salt

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pepper

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parmesan

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Description

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+ You may be thinking, where's the minced beef in this recipe? + Trust me, though, this method using a food processor means you + won't miss the meat at all. The veggies all get blitzed up to + a similar texture to mince and all the flavour of a classic rich + Bolognese is still here. If you're not veggie, adding a beef + stock cube means the sauce will have lots of meaty flavour; if you + are veggie, use a vegetable stock cube and a bit of Marmite to get + that savoury taste. +

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Directions

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+ 1 Heat the olive oil in a large saucepan over a low heat. +

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+ 2 Add the onions to a food processor and pulse until finely + chopped - don't take them too far or they'll become a + purée!
Scrape into the pan and stir to coat with the oil. + Blitz the celery and carrots in the same way and add to the pan + with the onions.
You may need to blitz in batches. +

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+ 3 Cook the veg over a medium heat with a pinch of salt, stirring + often, until softened and translucent, around 5-7 minutes.
Remove + the veg from the pan to a large bowl and set aside. +

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+ 4 Add the mushrooms to the food processor and pulse until finely + chopped. Tip the mushrooms into the pan with another pinch of salt + and cook on a medium-low heat. Stir often and cook until the + mushrooms release their liquid and then dry out, around 10 + minutes. +

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+ 5 Add the cooked veg back to the pan along with the tomato purée, + chopped tomatoes, lentils, stock cube, Marmite (if using), herbs + and vinegar. Fill the tomato tin twice with water and add that to + the pan, too. Stir together and let the mixture come to the boil. + Once boiling, reduce the heat to low and cook for 1 hour, stirring + every now and then to prevent it catching. +

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+ 6 Meanwhile, cook your spaghetti in a large pan of salted, boiling + water according to the packet instructions. Drain, reserving a + small mugful of the pasta cooking water. +

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+ 7 Remove and discard the rosemary sprig and bay leaves from the + sauce. Mix a few large spoonfuls of the sauce into the cooked + pasta, loosening with splashes of pasta water as needed. +

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+ 8 Divide the pasta between 4 bowls and top with more sauce and a + grating of cheese.
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+ + + + + + + + + + + + + + -- cgit v1.2.3