Vegan Spaghetti Bolognese

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Garlic

  Raw

  2 clove or 6g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Nutmeg

  Spices, ground

  1 tbsp or 7g

• Water

  Plain, clean water

  ½ cup or 118g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spaghetti

  Dry, unenriched

  18 oz or 510g

• Soya Mince Dry Weight

  Sainsbury's

  1 Serving or 50g

Directions

1. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery, and garlic, stirring, for 5 minutes or until softened.
2. Add tomato paste, tomatoes, oregano, nutmeg, brown sugar, soy mince, and 1/2 cup cold water. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.
3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following package directions, until tender. Drain.
4. Divide pasta among serving bowls. Spoon over sauce. Enjoy!
5. Recipe inspired by: http://www.taste.com.au/recipes/24346/spaghetti+bolognese