Veggie Bolognese

Ingredients
1 tblspn Extra Virgin Olive Oil (EVOO)
4 large flat mushrooms, sliced
1 brown onion, roughly chopped
3 cloves garlic, roughly chopped
2 carrots, diced
2 sticks celery, diced
1 zucchini, diced
2 sprigs fresh rosemary, leaves roughly chopped
1 handful fresh basil, roughly chopped
1 tblspn dried oregano
1/2 cup red wine (cooking)
1 x 400g tin green lentils, drained and rinsed
2 x 400g tomatoes
1 cup Passata
1/2 cup water
Pasta of your choice (I usually use gluten-free, sometimes I use whole-meal)
Parmesan cheese (optional)

Method
Chop all the veggies as directed above;
Add the EVOO to a large saucepan and heat over a medium heat;
Add the onion, carrot, celery, zucchini and rosemary to the saucepan and cook for approximately 20 minutes, or until the vegetables have softened;
Add the garlic, mushrooms, red wine, lentils, tomatoes (if tomatoes are whole, roughly chop up in the saucepan), Passata, basil, oregano and water and bring to the boil;
Once boiling, reduce to a low-medium heat and simmer for approximately 30 minutes or until thick and tasty;
Meanwhile, cook or prepare the pasta of your choice (FYI – zoodles go great with this dish instead of pasta!);
Once pasta is cooked, mix some of the bolognese sauce through the pasta, dish up and top each dish with an extra dollop of the bolognese sauce, add grated Parmesan too if you wish! (If you do, it won’t be lactose/dairy-free/vegan – instead you could add some grated vegan cheese);
Enjoy! Don’t forget to take a photo of your delicious meal, post it on social media and #organictransformations so I can see your wonderful, nourishing re-creations!

Bec xo

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