Spaghetti bean bolognaise (vegetarian)

For a hearty protein-filled vegetarian pasta dish, look no further than this bean bolognaise.

Recipe «Spaghetti bean bolognaise (vegetarian)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1 onion, finely chopped, 1 carrot, chopped, 1 celery stalk, chopped, 2 garlic cloves, crushed , 2 tbsp tomato paste, 1 cup red wine, 1 tsp chopped rosemary , 1 bay leaf, 700ml tomato passata, 1 cup Massel vegetable liquid stock, 2 x 400g cans 4-bean mix, drained, rinsed, 1 tbsp chopped fresh parsley, 500g spaghetti, Shaved parmesan, to serve.

Ingredients:

• 2 tbsp olive oil 
• 1 onion, finely chopped 
• 1 carrot, chopped 
• 1 celery stalk, chopped 
• 2 garlic cloves, crushed 
• 2 tbsp tomato paste 
• 1 cup red wine 
• 1 tsp chopped rosemary 
• 1 bay leaf 
• 700ml tomato passata 
• 1 cup Massel vegetable liquid stock 
• 2 x 400g cans 4-bean mix, drained, rinsed 
• 1 tbsp chopped fresh parsley 
• 500g spaghetti 
• Shaved parmesan, to serve 

Instructions

1. Heat oil in a large saucepan over low heat, add onion, carrot and celery and cook for about 10 minutes, stirring occasionally, until softened. Add garlic and tomato paste and cook, stirring, for 2 minutes, then increase heat to medium, add wine and allow to bubble for 2-3 minutes. Add rosemary, bay leaf, passata and stock, reduce heat to low and cook for 10 minutes. Add beans and cook for a further 5 minutes, adding more stock or water if the sauce is too thick. Stir through parsley and season.
2. Meanwhile, cook spaghetti in a large pan of boiling, salted water until al dente. Drain, toss through sauce and serve with parmesan.