Bolognese
prep time 20 min
Ingredients
- 240 g Pulled Oats® Tomato or Nude
- olive oil
- 1 onion
- 1-2 garlic cloves
- 1 chopped celery
- 2 bay leaves
- 2 tsp dry basil
- 2 tsp dry oregano
- 1 sprig fresh rosemary
- 4 tbsp tomato puree
- 2 tbsp sugar
- 1 veg stock cube
- 2 tbsp balsamic vinegar
- 500 g crushed tomatoes
- 250 g plum cherry tomatoes
- 400 g spaghetti
- 100 g grated parmesan (vegan)
- Fresh basil
Instructions
- Chop the garlic cloves, onion carrot and celery. Fry in oil for 3-4 minutes.
- Flavor with bay leaves, dry oregano, dry basil and rosemary. Fry all for 3-4 minutes.
- Add 1 pack Pulled Oats®, tomato puree, sugar and crumbled stock cube. Fry for 2-3 minutes.
- Add crushed tomatoes, balsamic vinegar and quartered cherry tomatoes. Mix all together and cook for 2-3 minutes.
- Serve with spaghetti, parmesan and fresh basil.
Categories: Italian, Lactose-free, Main Dish, Milk-free, Vegetarian
In this recipe we used: Pulled Oats® Tomato 240 g
