Spaghetti Bolognese

  • Preparation Time: 20 minutes
  • Total Time: 20 minutes


Servings: 2 servings
  • 1 cup
    plant-based ground meat (~7oz)
  • 1
    small white onion
  • 1
    glove garlic
  • 1
    large carrot
  • 1
  • 12 oz
  • 400 ml
    tomate frito Tomate frito is a pureed tomato sauce with a hint of onion and garlic
  • oz
  • fresh Italian herbs
  • olive oil
  • salt and pepper


  1. Finely chop the onion and garlic.
  2. Peel the carrot and cut the carrot and zucchini 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 zucchini 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: Main Course
Cuisines: Italian
Difficulty: level 1 (easy)
Cooking time: 15-30 minutes
Season: autumn, spring, summer, winter
Type of dish: pasta
Campaigns: VeggieChallenge

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