Classic Spaghetti Bolognese

Chop the veggies and set aside.

• 1 Carrot (~ 3.4 oz)
• 1 Onion, yellow (~ 2.8 oz)
• 1 Celery stalk (~ 1.9 oz)

Heat the margarine in a pot over medium heat and fry until the onions turn translucent.

• 1 tsp Margarine

Turn the heat to high and add the veggie mince. Fry until the meat starts to brown. Deglaze with the wine.

• 5.3 oz Vegan crumbled meat substitute, fresh
• 3 ⁠½ Tbsp Red wine

Add the tomato paste and cook for 1-2 minutes. Deglaze with the broth and let simmer on low heat.

• 1 Tbsp Tomato paste
• ¾ cup Vegetable broth

Let simmer for at least 30 minutes. Stir every 10 minutes and add few sips of milk. Repeat until you run out of milk. You can cook the sauce even longer than 30 minutes if you got the time on your hands. Season with salt and pepper. If the sauce thickens too much add a bit of pasta water.

• ½ cup Plant milk, unsweetened (e.g. almond)
• Salt
• Black pepper

Prepare the spaghetti according to the package instructions around 10-15 minutes before your sauce is ready to serve.

• 4.4 oz Spaghetti

Serve the spaghetti with the sauce and top with basil.

Enjoy your meal!