Vegetable Spaghetti Bolognese

Image borrowed from original site

Adapted from Original Recipe:



  • 1 tsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, grated
  • 160ml red wine 
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 2 tsp dried oregano 
  • 100g mushrooms, diced
  • 1 aubergine, diced
  • 1 zucchini, grated
  • 1 x 400g tin brown lentils
  • 700ml passata
  • 1 vegetable stock cube
  • 300g spaghetti, to serve (or use GF option)
  • fresh basil, to serve (optional)


  1. Salt diced aubergine for 30 minutes and then roast on 180c for 30-40 mins
  2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the onion, garlic, celery, zucchini and carrot and cook gently for 10 mins, stirring regularly, until softened. Pour in the wine and let it reduce for 2-3 mins then stir in the tomato purée, vinegar and oregano. Cook for 1 min, then add the mushrooms, aubergine, lentils, pasta, stock cube and 200ml water.
  3. Bring to a boil then reduce the heat to a gentle simmer. Cover the pan loosely and cook for 40-50 mins until the sauce has thickened to your desired consistency. Stir often and add a splash more water if the sauce starts to catch on the bottom of the pan.
  4. Meanwhile, cook the pasta to pack instructions. Garnish with a few fresh basil leaves, if you like.

My comments:

  • Make a white sauce to serve on top (even using plant based butter and milk to keep vegan) to make it even yummier
  • This meal is in pretty high rotation in our house and it freezes so well that I make a really large batch and keep some on hand in the freezer for those times I’m running behind or to take camping with us
  • I use spiral pasta instead of spaghetti purely because that’s Levi’s favourite, but you could use any type you prefer

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