Ingredients
Serves: 4
Method
- To make the bolognese sauce, heat a large pot over a high heat. Add the onions and dry sauté (no oil) for 1 minute, then add the garlic and sauté for another minute. Add a couple of tablespoons of water to deglaze the pan.
- Stir in the carrot and celery, sautéing for a couple of minutes. Then add the mushrooms and tempeh and sauté for another couple of minutes.
- Stir in the non-alcoholic wine or grape juice, tomatoes, passata, water, stock powder, coconut sugar, dried herbs, and basil leaves. Cover with a lid and bring to a boil.
- Once the sauce starts to boil, remove the lid and reduce the heat. Simmer for 30 minutes, or until it becomes a nice saucy consistency. Meanwhile, cook the spaghetti as per packet instructions.
- Add the cooked spaghetti to the pot of bolognese and stir through before serving in bowls. Top with feta, if using, and enjoy!
