Spaghetti Bolognese - Plant-Based Alternative

Ingredients

• Vivera Plant Mince

  125g

• Wholewheat Spaghetti

  Morrisons

  75g

• Tomato puree

  Canned, without salt added

  5g

• White wine

  Alcoholic beverage, table

  20g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Bisto Gravy Granuels

  5g

• Knorr Vegetable Stock Pot

  1 pot or 28g

• Garlic

  Raw

  1 clove or 3g

• Onions

  Raw

  ¼ medium or 28g

• Carrots

  Raw

  ¼ large or 18g

• Celery Sticks

  Tesco

  ¼ serving or 25g

• Parsley

  Raw

  2g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Begin by chopping onion, carrot, celery, and garlic as finely as possible. Bring a non-stick pan to medium-high heat and add the oil and onion and cook for a minute. Then add the carrot and celery and cook for a further 2- 3 minutes until softened.
2. For the bolognese, add the garlic cooking for 30 seconds before adding the beef mince cooking for a further 5-6 minutes until browned. Add the tomato puree and stir to combine, cooking for a minute. Add the wine and cook for a further minute until the alcohol has cooked off before adding 200ml of water and 20ml of skimmed milk and the stock pot, stirring to combine. Add the bay leaf and leave to simmer on medium-low heat for 30-45 mins until the sauce has thickened and reduced, season with salt and pepper to taste.
3. Add the spaghetti to a saucepan with boiling salted water and cook for 2 minutes less than stated on the packet. When cooked, drain the spaghetti but reserve roughly 20ml of the pasta water. Add the drained spaghetti to the bolognese stirring to combine, before adding the 20ml of reserved pasta water and 25g of grated parmesan cheese, cooking for a few minutes.
4. When cooked through, plate and garnish with freshly chopped parsley and the remaining 5g of grated parmesan cheese and serve.