Posted on June 17 2018
This hearty winter favourite makes a weekly appearance at my house. Even the most avid meat eater will concede that its "actually pretty good"
Serve 4 to 6 depending on how hungry you are.
- 1 tbsp olive oil
- 4 rashers vegan bacon, finely chopped
- 2 medium onions, finely chopped
- 2 carrots, trimmed and finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, minced
- 2-3 sprigs rosemary, leaves picked and finely chopped
- Salt and pepper to taste (I like quite a bit of these two)
- Tin of organic lentils (use more if you are cooking for 6)
- 2 x 400g tins of cherry tomatoes
- small pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish or basil from the tube
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp onion powder
- 2 tbsp tomato purée
- 1 beef stock cube - Missal is vegan
- 1 cup of vegetable stock
- 1 red chilli, seeded and finely chopped or 1/2 tsp chilli flakes (optional)
- 125ml red wine
- 400g spaghetti (I like the PULSE pasta from woolies)
- crusty bread, to serve (optional)
- Vegan Parmesan - one that can melt - or just 2 tsp of nutritional yeast works a bit better I think. Use some parmesan to garnish
Put a large saucepan on a medium heat and add 1 tbsp olive oil. Add the bacon and fry for 10 mins until golden and crisp.
Reduce the heat and add the onion, carrot, celery, garlic and rosemary, onion powder, chilli, salt and pepper, then fry for 10 mins. Stir the veg often until it softens.
Increase the heat to medium-high, add the lentils (drained) and cook stirring for 3-4 mins.
Add the tinned tomatoes, basil, oregano, bay leaves, tomato purée, stock cube, vegetable stock, and wine. Stir with a wooden spoon.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr, stirring occasionally, until you have a rich, thick sauce. Add the Parmesan (nutritional yeast), check the seasoning and stir. If the sauce is too think, I add some more stock and tomato paste with a dash of red wine.
Get that pasta on the go in the last 15 mins,
Don't forget to take the bay leaves out before serving.
Love Steph x