1 packet of spaghetti
4 cloves garlic
1 large carrot
2 cans of tomatoes
1 heaped tsp smoked paprika
1/2 tsp salt + pepper to taste
1/2 cup red wine (optional)
2 tablespoons Balsamic vinegar
2 tablespoons Date paste (or 1 Tablespoon brown sugar)
1 can of brown lentils
4-5 large mushrooms
A small splash of olive oil for sauteing (optional)
A big handful of fresh herbs
Sauté onions and garlic until soft in a large pan. Chop carrot into small cubes and add to pan, sauté for 5 minutes until becoming soft. Add canned tomatoes, date paste, paprika, balsalmic, 1/2 the fresh herbs, salt and pepper and wine. Simmer on low for 20 minutes with lid on and a further 10 with the lid off. Transfer to a blender or use a blender stick to blend into a smooth sauce. Put back on the stove to slowly simmer while your pasta cooks.
Put a pot of boiling water on the stove for the pasta – add a few teaspoons of salt. Once simmering boil pasta until al dente*. Drain when ready. While your pasta cooks chop mushrooms into chunks and in a new pan sauté until browning. Drain lentils and rinse with cold water in a sieve. Add lentils and mushrooms to the sauce and cook for further 5 minutes.
Plate up spaghetti with a generous spoonful of Bolognese sauce on top. Sprinkle with some fresh chopped herbs and homemade walnut crumble. Bon appetit!
*Al Dente -when you bite into it there will be a slight crunch in the very middle and a small white dot in center of the pasta.
1/2 cup walnuts
1/2 cup nutritional yeast flakes
½ tsp white pepper
½ tsp salt
Put all ingredients in food processor or bullet and grind until fine and crumbly. Store in the fridge for up to 1 month. Use like Parmesan to give a yummy cheesy nut flavor to your dinners and sandwiches.