Spaghetti Bolognese |
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3 | tablespoons | olive oil | ||
1 | medium | onion, peeled and diced | ||
2 | cloves | garlic, peeled and minced | ||
1 | packet | |||
salt | ||||
black pepper | ||||
1 | tablespoon | tomato paste | ||
14 | ounces | canned tomatoes, chopped | ||
3 | tablespoons | Worcestershire sauce | ||
7 | ounces | fresh spaghetti, cooked and drained | ||
1 | cup | parmesan, grated | ||
1 | bunch | basil | ||
vegetable stock |
In a heated saucepan, cook olive oil over medium heat. Add to cook onion and garlic for 2 mins.
Add to cook Meat Free Ground until browned. Season with salt and black pepper. Add tomato paste, canned tomatoes, and season to taste.
Bring to a boil and simmer for 10 mins. Add a splash of vegetable stock if dry.
When fresh spaghetti is cooked, drizzle with olive oil to prevent from sticking together.
Serve with parmesan and basil. Enjoy!