Vegetable bolognese
(from Elyce123’s recipe box)
can be frozen
Source: delicious. October 2005
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Categories: October
Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 large garlic clove, crushed
- 100g carrots, finely sliced
- 1 red pepper, deseeded and chopped
- 75g mushrooms, chopped
- 500g creamed tomatoes
- 50g broccoli, chopped
- handful of fresh basil leaves
- 250g dried spaghetti
Directions
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Heat the oil in a large pan, add the onion and garlic and fry for a few minutes to soften but not colour. Add the carrots and cook for 5 minutes, then add the pepper and cook for a further 2 minutes. Stir in the mushrooms and creamed tomatoes and bring to the boil. Add the broccoli and basil leaves and simmer for 5 minutes or until all the vegetables are tender.
-
Whizz the vegetables in a food processor, in batches, until very finely chopped. Return the sauce to the pan to warm through.
-
Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti according to packet instructions. Drain and toss through the sauce to serve.