Spaghetti Bolognese

  • Preparation Time: 20 minutes


Servings: 2
  • 200 grams
    plant-based mince (e.g. Vivera Plant Mince)
  • 1
    small white onion
  • 1
    glove garlic
  • 1
    large carrot
  • 1
  • 150 grams
  • 400 ml
    tomate frito
  • 200 ml
  • fresh Italian herbs
  • olive oil
  • salt and pepper


  1. Finely chop the onion and garlic.
  2. Peel the carrot and cut the carrot and courgette into small cubes.
  3. Cook the spaghetti according to the packet instructions.
  4. Heat a tablespoon of olive oil in a frying pan and gently fry the garlic and onion with the minced meat for 3 minutes until translucent. Add the courgette and carrot and stir-fry for 5 minutes until softened. Strip the leaves off the Italian herbs and roughly chop. Add half to the vegetable mix and keep the other half to one side for garnish. Add the tomate frito, stock, and season with salt and pepper. Stir thoroughly and simmer for 5 to 10 minutes.
  5. Drain the spaghetti, keeping a cup of the cooking water to one side if you like, to loosen the sauce.
  6. Divide the spaghetti among the plates and spoon the sauce on top. Finish with the remaining Italian herbs.


Tip: delicious with plant-based parmesan or roasted nuts.


Courses: World Meals
Difficulty: Level 1 (easy)
Cooking time: 15-30 minutes