Spaghetti Bolognese

Name: Spaghetti Bolognese
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup plant-based ground meat ((~7oz)); 1 small white onion; 1 glove garlic; 1 large carrot; 1 zucchini; 12 oz spaghetti; 400 ml tomate frito (Tomate frito is a pureed tomato sauce with a hint of onion and garlic); 6¾ oz stock; fresh Italian herbs; olive oil; salt and pepper

Preparation Time: 20 minutes
Total Time: 20 minutes

Ingredients

Servings: 2

1 cup

plant-based ground meat (~7oz)
1

small white onion
1

glove garlic
1

large carrot
1

zucchini
12 oz

spaghetti
400 ml

tomate frito Tomate frito is a pureed tomato sauce with a hint of onion and garlic
6¾ oz

stock
fresh Italian herbs
olive oil
salt and pepper

Instructions

Finely chop the onion and garlic.
Peel the carrot and cut the carrot and zucchini into small cubes.
Cook the spaghetti according to the packet instructions.
Heat a tablespoon of olive oil in a frying pan and gently fry the garlic and onion with the minced meat for 3 minutes until translucent. Add the zucchini and carrot and stir-fry for 5 minutes until softened. Strip the leaves off the Italian herbs and roughly chop. Add half to the vegetable mix and keep the other half to one side for garnish. Add the tomate frito, stock, and season with salt and pepper. Stir thoroughly and simmer for 5 to 10 minutes.
Drain the spaghetti, keeping a cup of the cooking water to one side if you like, to loosen the sauce.
Divide the spaghetti among the plates and spoon the sauce on top. Finish with the remaining Italian herbs.