Tin Can Spaghetti Bolognese

Tin Can Spaghetti Bolognese

This is one of our weekly staples… cheap, nutrious and super easy. It also tastes amazing… comfort food at it’s best πŸ™‚

Easy recipeEasy Gluten free Wheat free Low fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeas
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Preparation time

Cook time

Total time

50

Cuisine

Italian

Meal

  • mains

Servings

4

Ingredients

  • 1 tbsp vegetable or olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 285g fresh mushrooms, washed and sliced (or other veg of your choice… fresh, tinned or frozen)
  • 400g tin of green lentils, drained and rinsed
  • 1x 400g chopped tomatoes
  • 75ml red wine (optional, you can use a dash of vinegar instead)
  • 350ml vegetable stock
  • 2 tbsp tomato puree
  • Salt and pepper to taste
  • 1 tsp sugar or syrup (eg maple or agave. Optional)
  • 280g spaghetti (dried is usually vegan, fresh pasta normally contains egg)

Instructions

  1. Heat the oil in a large non-stick saucepan and fry the onion until soft.
  2. Add the mushrooms (or other veg) and the garlic to the pan and fry for 5 mins until soft.
  3. Add the lentils, tomatoes, wine, stock and tomato puree to the pan and stir thoroughly. Season to taste.
  4. Bring to the boil and then turn down to simmer for 40 mins, stirring occasionally.
  5. Meanwhile, cook the spaghetti according to packet instructions.
  6. Take the bolognese off the heat and serve over the drained spaghetti.
  7. To serve, top with grated vegan cheese or nutritional yeast flakes (optional).

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