Impossible Spaghetti Bolognese
“We are gambling with the future of our planet for the sake of hamburgers,” declared Peter Singer, Professor of Bioethics Princeton University, in The Conversation this week. In his newly revised edition of Animal Liberation, a book that sparked the modern animal rights movement, Singer points out that eating plants will reduce our greenhouse gas emissions and is one of the most important and influential reasons for cutting down on animal products – and for those willing to go all the way, becoming vegan.
The good news is that many new plant-based meat substitutes have arrived on our supermarket shelves over the past few years. Here’s a new take on traditional Spaghetti Bolognese made with plant-based “meat”. I used the v2 plant-based mince (400g) for this but there are other varieties available, including Impossible plant-based mince. It was delish and the meat eaters in my family loved it. I’ve included parmesan and butter for extra flavour but please omit if you are vegan.
Inroduction
About this Recipe
By Sheridan Rogers
Here’s a whole new take on Spaghetti Bolognese made with plant-based “meat”. I used the 400g v2 mince for this but there are other varieties available, inlcluding Impossible plant-based mince. It was delish and the meat eaters in my family loved it. I’ve included parmesan and butter for extra flavour but please omit if you are vegan.
Ingredients
- plant based mince, 400g
- olive oil or vegetable oil, 3 tablespoons
- onion, 1, peeled and chopped
- carrot, 1, peeled and chopped
- celery, 1 stalk, peeled and chopped
- garlic, 3 cloves, minced
- dry red wine, 1 cup
- 10g dried porcini, soaked in 1/2 cup boiling water for 15-20 minutes (optional)
- vegetable stock (or water), approx 1 cup (enough to cover)
- chopped roma tomatoes, 1 x 400g tin
- bay leaf, 1
- fresh parsley and thyme, 3 – 4 stalks tied together (optional)
- salt and freshly ground black pepper, to taste
- pinch of chilli flakes (optional)
- spaghetti, 500g
- freshly grated parmesan, 1/2 cup, plus extra for serving (optional)
- freshly chopped parsley, 1/2 cup
butter, 30g (optional)
Heat 1 1/2 tablespoons of the oil in a frying pan. Crumble the plant mince into the pan, sprinkle with salt and stir well to break up the meat. Remove to a saucepan.
Heat remaining oil and soften the onion, celery, carrot and garlic over low heat. Add the wine, bring to simmering point and cook gently until wine is reduced by half, about 3 -5 minutes. Add the stock, finely chopped porcini mushrooms with their soaking water, tinned tomatoes, herbs and salt and pepper to taste. Take care when adding salt as the “mince” already contains sodium.
Stir to combine, bring to the boil, turn down heat to low and simmer gently for 35 – 30 minutes, stirring occasionally, until flavours have deepened. Check for seasoning and remove herbs from sauce.
While sauce is simmering, cook the spaghetti in a large pan of rapidly boiling salted water for 8 – 10 minutes. Drain well, reserving 1/2 cup of the pasta water.
Stir sauce through the spaghetti. Add 2 tablespoons of the pasta water, the parsley, freshly grated parmesan and butter. Stir to combine.
Serve with plenty of extra grated fresh parmesan.