Nicky’s Spaghetti Bolognese
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Is there ever anything more delicious and more comforting than a big bowl of spag bol?!
In my view, no.
Spaghetti bolognese has been one of my favourite meals since I was a child but when I gave up meat and dairy I didn’t want to also give up eating this favourite childhood dish. So I created this recipe, inspired by my mothers original, making a veggie version, but I can promise you that you could serve this to any meat and cheese eater and they would not know the difference.
Perfect for the cosy autumn evenings ahead of us.
- 350g Puy Lentils (uncooked)
- 2 Bay Leaves
- 2 Medium White Onions
- 2 Medium Orange Carrots
- 3 Large Garlic Cloves
- 8 Medium Fresh Tomatoes
- 1x400g Can of Chopped Tomatoes
- 3-4 Pinches Sea Salt
- 2-3 Tbsp Olive Oil
- Brown Rice Syrup
- 375g Spaghetti
- A few Fresh Thyme for Garnish
– First cook your puy lentils
– Add uncooked lentils to a pot with the bay leaves and 3 times the amount of water. Do not add salt to the pot as this will stop the lentils cooking properly
– Bring to the boil and turn down to a simmer with the lid on and cook for 30-40mins until they are soft but not falling apart
– Drain and keep aside
– Moving onto the sauce: Roughly chop onions, finely slice garlic and finely slice carrots into quarter moons. Halve the fresh tomatoes and cut into quarters
– Heat up 2 tbsp olive oil in a heavy based pan and add the onions with a pinch of sea salt. Fry on a high heat for about a minute to let them sweat.
– Once translucent, add the garlic, carrots and another pinch of salt. Mix well, turn to low to medium heat and cook for approx. 5mins to soften
– Now add the fresh tomatoes and another pinch of sea salt and leave to simmer for approx. 5-7mins
– Add the canned tomatoes and your cooked, drained lentils and leave the whole pot on the lowest heat possible, with the lid on, for 30-40 minutes
– Cook your spaghetti in boiling salted water as per the packets instructions
– Once sauce is rich and thick, check the final seasoning. Add 1-1.5 tbsp tamari and 2 tbsp brown rice syrup
– Serve on the cooked spaghetti with grated vegan parmesan (I use Violife Prosociano) and some fresh thyme leaves