This spaghetti bolognese is a big dose of nostalgia.
It’s possibly the meal we remember most growing up as a kid.
But we’d be lying if we told you this recipe had been passed down through generations of our families.
Disclaimer: we’re not Italian.
In fact, it was only 3-4 years ago when we were still preparing a version of this at home using actual meat.
Do we miss it? No chance.
Our new vegan version is just as good, if not better, than what I remember before we were vegan.
We use brown rice miso paste and vegan sausages (we use frozen, which we defrost) to deliver that delicious savoury and umami flavour.
We guarantee even your non-vegan friends won’t know the difference!
This serves 4 people generously, but it can easily cater for up to 6.
Oh, and don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.
Roxy & Ben
Our Favourite Spaghetti Bolognese
Full recipe: sovegan.co/spagbol
Posted by So Vegan on Tuesday, 9 April 2019
Our Favourite Spaghetti BologneseRoxy, So Vegan This spaghetti bolognese is a big dose of nostalgia. It’s possibly the meal we remember most growing up as a kid. But… Print This
- 1 onion
- 2 medium carrots
- 2 sticks celery
- 3 garlic cloves
- 2 sprigs fresh rosemary
- 6 vegan sausages (we use frozen)
- 250ml / 1 cup vegan-friendly red wine
- 2 x 400g / 14oz tins whole plum tomatoes
- 2 tbsp miso paste
- 2 tbsp tomato puree
- 80g / 2.8oz sun-dried tomatoes
- 2 bay leaves
- salt + pepper
- 320g / 11.3oz spaghetti
For serving (optional)
- fresh basil leaves
- vegan parmesan
- If using frozen sausages, remove them from the freezer and leave out on the worktop to defrost for a few hours or defrost in a microwave.
- Peel and dice the onion and garlic. Chop the ends of the carrots and celery, then dice. Note, the carrot needs to be cut small enough so that it cooks and becomes soft. Then remove the leaves from the stalks of rosemary and finely chop the leaves. Once the sausages have thawed, mash them with a fork until mostly broken up.
- Add a little olive oil to a large pan on a medium-high heat. Once hot, add the onion, carrot, celery, garlic, rosemary and sausages. Fry for 15 minutes until the onions begins to brown, stirring occasionally.
- Next add the wine to the pan and simmer for 3 minutes.
- Meanwhile, roughly chop the sun-dried tomatoes, then add them to the pan along with the tinned tomatoes, miso paste, tomato puree, bay leaves and a generous pinch of pepper. Give everything a good stir, then simmer on a low heat with the lid on for 20 minutes, stirring halfway through.
- Remove the lid, give the sauce a good stir and season to taste with more salt and pepper. Note: the sauce might not require any additional salt, depending on what sausages and miso paste you use. Then simmer with the lid removed for another 20-30 minutes or until the sauce has nicely thickened.
- Cook the pasta as per the packet instructions. When the sauce is ready, drain the pasta and combine it with the sauce.
- Serve the pasta in individual bowls, topped with shavings of vegan parmesan and a few basil leaves. Then get stuck in!