Veggie Spaghetti Bolognese

People always ask me “so if you can bake completely from scratch you must be able to cook?” I never know how to answer as I can cook, but I have never really attempted much cooking completely from scratch so thought I would give it a go. Normally I use sauces out of a jar to make most things as it is quick and easy but it often works out a lot more unhealthy this way. First attempt of cooking 100% from scratch was a success and I finally got to try out the long awaited spiralizer. After many accidental sliced fingers with a manual spiralizer I have invested in the Morphy Richard’s Spiralizer Express. I discovered vegetable spaghetti (or veggetti) about a year ago as a great low fat and healthy version of spaghetti. It is also a great way to cram in some of those 5 portions of fruit and veg we are apparently supposed to eat each day.

I have never made a spaghetti bolognese completely from scratch before but it seemed like quite an easy place to start. I took inspiration from my Mum’s cooking and tried to cram it with as much vegetables as possible.

  • Onion (1)
  • Garlic (2 crushed cloves)
  • Celery (2 Sticks)
  • Mushrooms (a few)
  • Carrots (4/5)
  • Courgette (When describing this to one of my colleagues at work I could not remember the name and ended up referring to it as a “vegetable cucumber” even though I am pretty sure a cucumber is also a vegetable. (2)
  • Β Tomato Puree (1 table spoon)
  • Chopped Tomatoes (small tin)
  • Vegetable Stock with 200ml of boiling water
  • Red Wine (Or double up on the stock if you do not want to use wine)
  • Quorn mince
  • A sprinkle of mixed herbs.

Chop the onion, garlic, celery and carrot and gently fry in a pan with olive oil for 5 minutes. Then add the mushrooms and fry for 2 more minutes. Add the stock, red wine, tomato puree, chopped tomatoes, mixed herbs. Stir, put a lid on and let it simmer away for 5Β minutes then add the Quorn Mince. Let it all simmer for another 5 minutes. It really was as simple as chucking everything into the pan and letting it do the rest itself. I think I could get used to this cooking stuff.

While the bolognese was cooking I finally got to try the spirilizer! It simply clips together and the blade spins round slicing the vegetables into lovely little spirally shapes which collects in the bottom. In my opinion it’s worth every penny and has just become my favourite kitchen gadget.

I cooked the spaghetti in a pan with a tiny little bit of oil as I find when it is boiled you have to take it out at precisely the right moment or it overcooks and you are left with nothing. It only needs 2 minutes in the pan and you are done!

Ta-Da! So much healthier than out of a jar and I actually enjoyed cooking it too. 100% vegetarian, crammed full of vegetables and without the cheese it’s vegan too. Vegetable spaghetti is such a good alternative to actual spaghetti and a great gluten free option too. I may not be Gordon Ramsey just yet but you never know, give me a few more months and I might be!

6 thoughts on “Veggie Spaghetti Bolognese

  1. That looks amazing Sam well done βœ… and not a πŸ’§ of blood anywhere πŸ₯•πŸ…πŸŒ½πŸπŸ₯πŸ₯‘πŸ‘πŸ’πŸˆ

    Like

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