Classic Hearty Vegan Bolognese

Prep your vegetables by cleaning, peeling, and finely chopping the carrots, celery, onions, and garlic.

💡 Taking time to chop everything to a similar size helps it cook evenly.

Heat oil in a pan over medium heat and sauté the onions, celery, and carrots until they begin to soften.

💡 Don't rush the soffritto stage as it builds the flavor base.

Add the garlic and vegan mince to the pan and stir it through to combine.

💡 Brown the mince slightly for better texture.

Create a clear space in the pan, add the red wine, and let it sizzle before stirring it into the mixture.

💡 Wait until the smell of raw alcohol has fully evaporated.

Mix some stock with tomato paste and soy sauce, then add this to the pan along with the spices, sugar, and remaining herbs.

💡 Reserve about 100ml of stock for later if it gets too thick.

Simmer for 20 to 30 minutes, stirring occasionally. Cook your spaghetti in a separate pot during this time.

💡 Add two ladles of starchy pasta water to the sauce just before serving to make it silky.