Our Favourite Spaghetti Bolognese

Method

1. If using frozen sausages, remove them from the freezer and leave out on the worktop to defrost for a few hours or defrost in a microwave.
2. Peel and dice the onion and garlic. Chop the ends of the carrots and celery, then dice. Note, the carrot needs to be cut small enough so that it cooks and becomes soft. Then remove the leaves from the stalks of rosemary and finely chop the leaves. Once the sausages have thawed, mash them with a fork until mostly broken up.
3. Add a little olive oil to a large pan on a medium-high heat. Once hot, add the onion, carrot, celery, garlic, rosemary and sausages. Fry for 15 minutes until the onions begins to brown, stirring occasionally.
4. Next add the wine to the pan and simmer for 3 minutes.
5. Meanwhile, roughly chop the sun-dried tomatoes, then add them to the pan along with the tinned tomatoes, miso paste, tomato puree, 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.
6. Remove the lid, give the sauce a good stir and season to taste with more 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.
7. Cook the pasta as per the packet instructions. When the sauce is ready, drain the pasta and combine it with the sauce.
8. Serve the pasta in individual bowls, topped with shavings of vegan parmesan and a few basil leaves. Then get stuck in!