Any leftover sauce is delicious served in a jacket potato, or use as the base for a vegetarian or vegan cottage pie or lasagne.
Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
About the recipe
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a meat version, simply swap out the lentils for mince.
Recipe From
Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
250g alliums (onions, leeks or a mixture of both)
12g garlic
750g Mediterranean veg (aubergines, courgettes, peppers, mushrooms)
25ml olive oil
1 tablespoon dried mixed herbs
250g lentils
1 litre tomato base sauce
optional: 1 veg stock cube (make sure it's vegan, if needed)
FOR SPAGHETTI BOLOGNESE
Cook 75g of dried spaghetti per portion in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Heat the Bolognese (allow 150g per portion) in the pan until hot through, then toss in the pasta, loosening with splashes of cooking water, if needed. Grate over a little vegan hard cheese, to serve.
Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Any leftover sauce is delicious served in a jacket potato, or use as the base for a vegetarian or vegan cottage pie or lasagne.
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