Spaghetti Bean Bolognese (vegetarian)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 2 garlic cloves, crushed
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 teaspoon rosemary, chopped
• 1 bay leaf
• 1 1/4 pints passata (sieved tomatoes)
• 1 cup vegetable stock
• 2 (14 ounce) canned mixed beans, drained, rinsed
• 1 tablespoon fresh parsley, chopped
• 1 lb spaghetti
• parmesan cheese, shaved, to serve

Recipe

• 1 heat oil in a large saucepan over low heat, add onion, carrot and celery and cook for about 10 minutes, stirring occasionally, until softened.
• 2 add garlic and tomato paste and cook, stirring, for 2 minutes, then increase heat to medium, add wine and allow to bubble for 2-3 minutes.
• 3 add rosemary, bay leaf, passata and stock, reduce heat to low and cook for 10 minutes. add beans and cook for a further 5 minutes, adding more stock or water if the sauce is too thick.
• 4 stir through parsley and season.
• 5 meanwhile, cook spaghetti in a large pan of boiling, salted water until al dente.
• 6 drain, toss through sauce and serve with parmesan.