Family friendly Main Italian

Spaghetti bean bolognaise (vegetarian)

Name: Spaghetti bean bolognaise (vegetarian)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 1 carrot, chopped; 1 celery stalk, chopped; 2 garlic cloves, crushed; 2 tablespoons tomato paste; 1 cup (250ml) red wine; 1 teaspoon chopped rosemary; 1 bay leaf; 700ml tomato passata (see Notes); 1 cup (250ml) vegetable stock; 2 x 400g cans 4-bean mix, drained, rinsed; 1 tablespoon chopped fresh parsley; 500g spaghetti; Shaved parmesan, to serve

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

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
1 cup (250ml) red wine
1 teaspoon chopped rosemary
1 bay leaf
700ml tomato passata (see Notes)
1 cup (250ml) vegetable stock
2 x 400g cans 4-bean mix, drained, rinsed
1 tablespoon chopped fresh parsley
500g spaghetti
Shaved parmesan, to serve

Method

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.