Summary: Mr Ask cooks a fantastic bolognaise! I think the secret to developing the rich flavours is adding so many aromatic veggies. Mrs Ask likes a fairly fine dice, 1cm or a bit smaller. So there is quite a bit of chopping but it’s so very worth it! It’s a delicious, rich sauce. Plus this is a pretty big batch, about 16 x 250g serves, which means it’s great for freezing. If you are into meal planning, you’ll find this bolognaise so useful! We have kept to a pretty basic sauce here to keep things flexible. This is designed as a pasta sauce but goes well on rice, quinoa, baked potatoes and even toast. All sort of things can be added to individual serves later like chili flakes, fresh herbs or even Mexican spices and some black beans for a more of a chilli vibe.
Ingredients
- 3 tblsp olive oil
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1 kg chopped brown onions
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6 cloves garlic, minced
- 500g chopped celery
- 500g peeled & chopped carrots
- 280g tomato paste
- 700ml tomato passata or purée
- 4 (400g) tins crushed tomatoes
- 2 cups water
- 3 (400g) tins lentils, rinsed & drained
- 1 (400g) tins kidney beans, rinsed & drained
- 3 tblsp dried oregano
- 2 tblsp vegan chicken style stock powder
- 1 tsp ground cumin
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 1/2 – 1 tsp freshly ground black pepper
Instructions
- Add the oil to a large pot (at least 5L capacity) over medium heat. Once the oil has warmed, add the onions, garlic, celery and carrot. Cook, stirring often, until the veggies soften – about 15 minutes.
- Add everything else to the pot and stir well. Bring to the boil and then lower to a simmer. Simmer for 45 minutes to an hour and serve.
Main Meals
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Recipes
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Vegan
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Vegetarian
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