Vegetable Bean Bolognese

[Guest guest]

Vegetable Bean Bolognese

 

 

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Preparation: 10 minutes

Cooking Time: 18 minutes

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2 teaspoons olive oil

1 onion, chopped

1 carrot, chopped

1 stick celery , chopped

2 cloves garlic, crushed

8 teaspoons tomato paste, no added salt

1/2 cup vegan red wine

1 teaspoon chopped fresh rosemary

1 bay leaf

2 cups thick tomato puree

1 cup salt reduced vegetable stock

750 g (26 1/2 oz) can Edgell Four Bean Mix, drained

-OR- Red Kidney beans, drained

400 g (14 oz) GF spaghetti

4 teaspoons chopped fresh parsley

 

 

1. Heat oil in a large saucepan, add onion, carrot, celery and garlic

and cook for 2 minutes, stirring occasionally.

 

2. Add tomato paste, wine, rosemary, bay leaf, tomato puree and stock.

Bring to the boil, reduce heat and cook for 10 minutes, stirring

occasionally.

 

3. Add drained Edgell Four Bean Mix and cook for a further 5 minutes.

 

4. Stir through parsley.

 

5. Cook spaghetti in a large pan of boiling water until tender. Drain

pasta and place in serving bowls, spoon on sauce and serve garnished

with parsley.

 

 

Serves 4.