July 23, 2020

Spaghetti Boshognese

It’s a while since we’ve had a recipe around here, so let me treat you to this delightful vegan(ish) feast. Like all vegan dishes, it has been improved by the addition of bacon, but obviously that’s optional if you’re more sunshine-in-a-bowl inclined. This is based on the Bosh Ultimate Chilli, which is a big success around here, and doesn’t even need to have meat added (though sour cream and grated cheese are excellent additions).

200g mushrooms
salt and pepper
1 red onion
3 cloves garlic
2 carrots, chopped
various herbs such as oregano, fennel seeds, a dollop of pesto
Tomato puree
Red wine (I used port because we have no wine)
1 tbsp dark soy sauce
1 tsp balsamic vinegar
1 tsp maple syrup
10g dark chocolate
1 tin cannelini beans, drained obvs
1 tin chopped tomatoes or passata
Optional: smoked lardons, one pack.

Do this:
Pulse the mushrooms, onions and garlic in a food processor until minced.
Heat a little olive oil in your usual bolognese pan or fancy-pants le creuset saucepan.
Thow in the mince (and optional lardons), season and fry for about five minutes.
Add everything else, with a bit of extra water to wash out the tomato tin.
Bring to a nice simmer, reduce the heat, and let it bubble quietly for 10-15 minutees.
Serve with spaghetti.


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