A quick recipe from Maya Leinenbach's cookbook Plantiful Cooking.
Preparation time: 25 minutes
Ingredients: 1 serving
A really, really good Bolognese takes time, of course. But when you're short on time, this version is a fantastic—if not the perfect—alternative!
– Maya Leinenbach
| Ingredients | ||
|---|---|---|
| 100 | g | spaghetti |
| Salt, to taste | ||
| 1 | large carrot (about 120 g) | |
| 1 | small onion | |
| 1 | garlic clove | |
| Oil, for frying | ||
| 1 | tablespoon(s) | tomato paste |
| 20-25 | g | soy or pea mince |
| 1 | tablespoon(s) | balsamic vinegar |
| 100 | g | tomato sauce |
| 1 | teaspoon(s) | dried Italian herbs |
| 1 | pinch | sugar |
| Cashew Parmesan, to serve | ||
Bring a large pot of salted water to the boil for the pasta.
Peel the carrot, onion, and garlic. Dice the carrot and onion into small cubes and finely chop the garlic. Sauté everything in a little oil for 3–4 minutes.
Add the tomato paste and the soy or pea mince, stir well, and cook for about 1 minute before deglazing with the balsamic vinegar.
Add the tomato sauce, 150 ml water, and the dried herbs. Season with the sugar and salt, then cover and simmer over medium heat while the pasta cooks.
Cook the spaghetti until al dente, about 1–2 minutes less than the package instructions suggest.
Transfer the cooked spaghetti directly into the Bolognese together with 1–2 ladles of the starchy pasta water. Cook for another 2 minutes, stirring occasionally, until the sauce coats the pasta beautifully.
Serve immediately, topped with Cashew Parmesan.
