Bolognese is a meat-based sauce from Bologna in Italy. While recipes vary most contain minced meat (usually beef), pancetta, onion, carrot, celery, tomato, wine and milk. Bolognese sauce is often served alongside pasta, such as spaghetti or tagliatelle, or included as part of a lasagne.

How to store bolognese:

Allow the vegan bolognese sauce to cool at room temperature for no more than two hours. Transfer the sauce to a air-tight Tupperware container and pop into the fridge. Consume the bolognese within 3-4 days.

How to reheat bolognese sauce:

Transfer the bolognese sauce to a saucepan and place it on the stove over a medium heat. Simmer the sauce for 5 minutes, stirring regularly. Alternatively, you can reheat the bolognese in the microwave on full power for 2-3 minutes, stirring halfway through. Ensure the sauce is piping hot before serving, heating for a few minutes more if it is not.

How to freeze bolognese:

Wait until it has cooled, add it to freezer-safe Tupperware container or a freezer bag and pop it in the freezerTo defrost the bolognese sauce leave it in the fridge overnight or use a microwave on the defrost setting.

Can bolognese be eaten cold?

This vegan bolognese can be eaten cold. Make sure it has been stored correctly beforehand if you decide to do this.

Vegan Bolognese With Mushrooms and Lentils

Description

Filled with vegetables, this vegan spaghetti bolognese is rich, healthy and of course, tasty!

Ingredients

Scale

1 tbsp olive oil
1 large carrot, finely diced
1 celery stalk, finely diced
1 white onion, finely diced
300g button mushrooms, finely diced
2 garlic cloves, minced
250mls red wine, vegan if required
2 tbsp soy sauce
2 tbsp tomato puree
1 tin chopped tomatoes
500mls vegetable stock
2 bay leaves
1 sachet Merchant Gourmet Puy Lentils OR 400g tin green lentils, drained and rinsed
Salt & pepper to taste
270 g dried spaghetti

To serve

Parmesan cheese (vegan, veggie or normal)

Instructions

Heat a large saucepan or casserole pot to medium heat and add the oil.
Add the chopped carrot, celery and onion to the pan. Saute for 8-10 minutes until the vegetables are soft and are beginning to turn translucent.
Throw in the mushrooms and saute for 5-7 minutes until the mushrooms have released some of their water, then add the garlic and saute for 2 minutes.
Add the red wine and soy sauce, bring to a boil and then reduce the heat to a simmer. Cook for 5-7 minutes until the liquid has reduced by half.
Add the tomato puree and stir it in then add the chopped tomatoes, vegetable stock and bay leaves. Simmer for 25-30 minutes until the liquid has reduced and the sauce has thickened.
Add the lentils and cook for a further 5 minutes to warm through. Then season with salt and pepper to taste.
Cook the spaghetti as per packet instructions.
Serve the spaghetti in a bowl topped with spoonfuls of the bolognese sauce. Top with Parmesan and enjoy!

Keywords: Spaghetti Bolognese, Vegetarian Spaghetti Bolognese, Vegan Spaghetti Bolognese, Vegan Pasta Recipe