The secret to a bolognese that tastes like it's been going all afternoon is layering savoury flavour: a proper soffritto, well-browned mince, tomato purée cooked until it darkens and a spoonful of miso or a dash of soy for depth. Nobody at the table will be asking where the beef went.
Ingredients
servings
For 4 servings.
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 1 carrot (finely chopped)
- 1 stick celery (finely chopped)
- 3 cloves garlic (crushed)
- 400g vegan mince
- 2 tbsp tomato purée
- 150ml red wine (optional; choose one labelled vegan, as some wines are made using animal-derived fining agents)
- 2 × 400g tins chopped tomatoes
- 200ml vegetable stock (check it's vegan)
- 1 tbsp white or brown miso paste (or 1 tbsp soy sauce)
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp sugar (optional, to balance the tomatoes)
- 350g dried spaghetti (most dried pasta is egg-free, but check the label)
- to serve vegan hard cheese or nutritional yeast, and fresh basil
Scaled amounts are rounded. Cooking times usually stay the same, but a bigger batch may need a bigger pan or an extra few minutes.
Method
- Heat the oil in a large, heavy pan over a medium heat. Add the onion, carrot and celery with a pinch of salt and cook gently for 10 minutes until soft and sweet. Add the garlic for the last minute.
- Turn up the heat, add the vegan mince and fry for 5–6 minutes, breaking it up, until well browned. Don't rush this — colour is flavour.
- Stir in the tomato purée and cook for 2 minutes until it darkens. Pour in the wine, if using, and let it bubble until reduced by half.
- Add the tomatoes, stock, miso, oregano, bay leaves and sugar. Bring to a simmer, then cook gently, partly covered, for 25–30 minutes, stirring occasionally, until thick and glossy. Season to taste and remove the bay leaves.
- Meanwhile, cook the spaghetti in plenty of well-salted boiling water according to the pack instructions. Save a mugful of the cooking water before draining.
- Toss the spaghetti through the sauce with a splash of the pasta water so it coats every strand. Serve with vegan hard cheese or nutritional yeast and torn basil.
Good to know
- Like a beef ragù, this is even better the next day. It also freezes well for up to 3 months.
- No wine? Add an extra splash of stock and a teaspoon of balsamic vinegar at the end.
Check every label: stocks, sauces, breads and pastries sometimes contain milk, egg or fish. Cook until piping hot all the way through.
