Hearty and Delicious Vegetarian Bolognese

Vegetarian-Bolognese
VEGETARIAN BOLOGNESE

Ingredients

  • Handful of fresh rosemary, finely chopped
  • 1 onion, diced
  • 1 carrot, diced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • 1 aubergine, cubed
  • 2 tsp of tomato puree
  • 280g lentils, cooked
  • 65ml balsamic vinegar
  • 500g chopped tomatoes
  • 2 courgettes
  • Handful of fresh basil
  • ó tsp salt
  • ó tsp black pepper
  • 240g of red kidney beans, cooked
  • Low calorie spray

Method

Put a large pot on a medium heat and spray with low calorie spray. Add in the onion, garlic and rosemary and cook for a few minutes until the onions are nice and soft. Once the onion is soft, add the red pepper and carrot. While that’s cooking, chop the ends off the aubergines and cut them into chunks. Put the aubergine into the pot and toss everything around. Pop the lid on and leave it for about 5 minutes until the aubergine is soft and cooked through. Stir a few times throughout so nothing sticks to the bottom, turning down the heat a little if necessary.

Add in the lentils and kidney beans. Add in the tomato puree and stir everything so it mixes in evenly. Season with salt and pepper and then pour in the tomatoes and balsamic vinegar.

Finely chop the basil leaves and add them to the sauce. Stir everything and let it simmer away on medium-low heat for about 15-20 minutes.

Spiralise the courgettes to serve in place of pasta. With this recipe it’s nice to serve the ragu on raw courgetti and let the warm sauce soften it. Top the courgettes with the sauce and dig in.

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