OK, so that’s a rubbish name for it, but if you’re looking for a healthy equivalent of your good old favourite spag bolg, then this is it.
- Olive oil for cooking
- 1 onion, finely chopped
- 2 or 3 cloves of garlic, chopped
- 2 stalks of celery, finely chopped
- 4 carrots, finely chopped
- 1 pack of mushrooms, finely diced
- 1 tin of chopped tomatoes, or use the equivalent in fresh tomatoes
- 1 tablespoon of tomato puree
- fresh oregano, about 3 tablespoons
- fresh basil
- freshly ground salt and pepper to taste
- Well, you may have picked this up by now, but for this recipe to really work, you must chop all the vegetables very finely. Finer than I’ve done in the picture – I was still a bit scared of my new knife set at that point It’s so that the bolognaise sauce sticks to the pasta the way a normal meat sauce would.
- Gently heat the olive oil, add the onions, and fry gently until starting to soften. Add the garlic for about a minute.
- Add the celery and carrot and cook gently for about another 10 minutes until they are soft.
- Add the mushrooms and cook until the juices run.
- Add the tomatoes, tomato puree and oregano. I’m not normally a herb snob, but really, for this to taste amazing, you need to use fresh oregano, the dried stuff just doesn’t cut it. I don’t even bother making this dish unless I have fresh oregano. It makes all the difference.
- Bring to simmering point, and cook until the vegetables are soft and you have a wonderful textured sauce. Probably about 10-15 minutes.
- Season with salt and pepper to taste, and dollop a large spoonful onto some spaghetti, topped with basil.
I used spelt spaghetti for this, which is great stuff. If you really desire a more meaty texture, you can add soya mince to this – it works well.