Sundried Tomato Veggie Bolognese

09:00

Which household didn't have bolognese as a staple dinner growing up? I for sure know that whenever I came home from school and asked my mum what was for tea, if the response was spaghetti bolognese, I was a pretty darn happy kid.

Sundried tomato veggie bolognese (vegan) - A delicious classic dish that brings back lovely memories from childhood....and an orange face.

It's a classic. The slurping of the pasta, the sauce flying everywhere as you do so and then ending up with a beautiful orange tint all around your mouth. As you grow up, you've probably tried be more civilized by either cutting up the pasta, using the fork to twist it and maybe even the spoon and fork method (seriously how do you do that?). But let's face it, you will always resort back to eating like your 10 year old self and having that orange face - or is that just me? This is the main reason I always try avoid spaghetti when eating out.

I'm guessing that ever family had their own little variation of bolognese, although it's nice to eat nostalgic tastes, sometimes jazzing it up a bit and adding your own touch is something fun to do.

Sundried tomato veggie bolognese (vegan) - A delicious classic dish that brings back lovely memories from childhood....and an orange face.

My mum always made a meat sauce with onion, tomatoes and occasionally carrots. Now, obviously being vegan, I prefer a good old veggie bolognese. I've been making veggie pasta sauces for a while but they just weren't right, still delicious but not good enough. But I kind of remember my mums sauce having a vinegary kind of taste in there so decided to try out adding balsamic vinegar to a sauce one day and that was it, that created my sauce.

Sundried tomato veggie bolognese (vegan) - A delicious classic dish that brings back lovely memories from childhood....and an orange face.



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Sundried Tomato Veggie Bolognese
A delicious classic dish that brings back lovely memories from childhood....and an orange face.
Ingredients
  • 12 Button mushrooms
  • 4 Sundried tomatoes
  • 1/2 Large red onion
  • Large carrot
  • 2/3 can Chopped tomatoes
  • 2 tbsp Tomato puree
  • 3 tsp Balsamic vinegar
  • 1 tbsp Basil
  • 1 tbsp Garlic
  • 1 tbsp Oregano
  • 1 tsp Sugar
  • 1/2-2/3 can Water
  • Pinch Salt and pepper
Instructions
1. Finely dice the carrot, onion, mushroom and sundried tomato. 2. In a non stick frying pan, add the onion and sundried tomato. Add a drop of water if needed. Fry on a medium/high heat till onion is translucent. 3. Once the onion is translucent, add the balsamic vinegar then the carrot and mushroom. Cook for a further 2/3 minutes.4. Add the tomato puree and mix. Then pour the chopped tomatoes and water to the pan, followed by the herbs. Turn the heat down to a low heat, cover and simmer for 15 minutes, stirring occasionally.5. Whilst the sauce is cooking, cook the pasta according to packet instructions.6. Drain the pasta and serve with the bolognese and some fresh basil on top.
Details
Prep time: Cook time: Total time: Yield: 3 Servings

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