Vegan Spaghetti Bolognese

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Spinach

  Raw

  1 cup or 30g

• Spaghetti

  Dry pasta, enriched

  1 oz or 28g

• Beef Mince

  Sainsbury's

  1 serving or 100g

• Vegetable Stock Cubes

  Tesco

  1 Cube or 10g

• Feta cheese

  1 oz or 28g

Directions

1. Heat large saucepan on medium heat. add tablespoon of oil. Once hot, add mince and a pinch of salt and pepper. Cook until browned then transfer to a bowl and set aside.
2. Add another tablespoon of oil to saucepan on medium heat. Add onions and a pinch of salt. fry for 5-6 minutes.
3. Add garlic and cook for 2 mins. Pour in mince.
4. Add tomatoes to pan, stir. Pour in stock, bring to boil and then reduce to simmer for 45mins (or until mixture is rich and thick). taste and adjust seasoning.
5. Cook the spaghetti; heat large saucepan of water and add a pinch of salt. Cook according to packet. Once cooked, drain and add to pan with bolognese.
6. Mranwhile, add spinach to the bolognese, stir for 1 min till welted. Serve and garnish with feta cheese and pepper.

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