Spaghetti Bean Bolognese Vegetarian Recipes

Steps:

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
• Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
• Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
• Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
• Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.

Steps:

• Heat oil in a large saucepan over low heat, add onion, carrot and celery and cook for about 10 minutes, stirring occasionally, until softened.
• Add garlic and tomato paste and cook, stirring, for 2 minutes, then increase heat to medium, add wine and allow to bubble for 2-3 minutes.
• Add rosemary, bay leaf, passata and stock, reduce heat to low and cook for 10 minutes. Add beans and cook for a further 5 minutes, adding more stock or water if the sauce is too thick.
• Stir through parsley and season.
• Meanwhile, cook spaghetti in a large pan of boiling, salted water until al dente.
• Drain, toss through sauce and serve with parmesan.