Buy all ingredients right below the recipe
Ingredients
- 200 g Vegan mince
- 40 g Red lentils
- 1 Yellow onion
- 2 Carrots
- 2 stalks Celery
- 3 cloves Fresh garlic
- 2 tbsp Extra virgin olive oil
- 2 tbsp Tomato paste
- 300 ml Vegetable broth
- 700 ml Strained tomatoes
- 1 sprig Fresh rosemary
- 1 handful Fresh basil
- 1 pinch Salt
- 1 pinch Ground black pepper
- 350 g Spaghetti
Instructions
- 1Finely dice the onion, carrots, and celery. Heat the olive oil in a large pot and sauté the vegetables over medium heat, stirring occasionally, for about 8 minutes until soft and lightly browned. Slice the garlic thinly, add it, and briefly roast until fragrant.
- 2Stir in the vegan mince, increase the heat, and fry until crumbly and browned, stirring constantly. Add the tomato paste and let it caramelize briefly. Deglaze with the strained tomatoes and vegetable broth. Add the washed red lentils, rosemary sprig, chopped basil, and salt and pepper.
- 3Reduce the heat to a minimum and let the sauce simmer gently without a lid for at least one hour. Stir occasionally and add a little more broth or water if needed. The vegetables should be completely soft and the sauce creamy and thick.
- 4Serve the finished sauce with freshly cooked spaghetti. Sprinkle with vegan cheese as desired.
Knuspr-Küche
Ein Schuss veganer Rotwein beim Ablöschen verleiht der Sauce eine noch tiefere, kräftigere Note. Servieren Sie die Bolognese am besten mit al dente gekochten Spaghetti und garnieren Sie sie mit frischen Basilikumblättern.