Our Favourite Spaghetti Bolognese

For this recipe we use brown rice miso paste and vegan sausages to deliver that delicious savoury and umami flavour.

Ingredients

-1 people+

Metric

Method

1. 1

   Mash the sausages with a fork.

   
2. 2

   Put a little olive oil into a large pan on a medium-high heat. Once hot, add the onion, carrot, celery, garlic, rosemary and the sausages. Fry for 15 minutes until the onion begins to brown, stirring occasionally.

   
3. 3

   Add the wine to the pan and simmer for 3 minutes.

   
4. 4

   Add the sun-dried tomatoes, tinned tomatoes, miso paste, tomato purée, bay leaves and a generous pinch of pepper. Give everything a good stir, then simmer on a low heat with the lid on for 20 minutes, stirring halfway through.

   
5. 5

   Remove the lid, give the sauce a good stir and season to taste with salt and pepper. Note: the sauce might not require any additional salt, depending on what sausages and miso paste you use. Then simmer with the lid removed for another 20–30 minutes or until the sauce has nicely thickened.

   
6. 6

   Cook the pasta as per the packet instructions. When the sauce is ready, combine the drained pasta with the sauce.

   
7. 7

   Serve in individual bowls, topped with shavings of vegan parmesan and a few basil leaves. Then get stuck in!