Spaghetti bean bolognese recipe

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A vegetarian, protein-packed Bolognese sauce heaped over al dente spaghetti and garnished with fresh Parmesan.

  • Yield: 6
  • Preparation Time: 10 Minutes
  • Cooking Time: 30 Minutes
  • Total Time: 40 Minutes


  • 2 tablespoons olive oil
  • 1 large yellow onion (chopped)
  • 1 large carrot (chopped)
  • 1 stalk celery (chopped)
  • 2 cloves garlic (crushed)
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 tablespoons soy sauce
  • ¼ teaspoons dried rosemary
  • 1 bay leaf
  • 25 ounces tomato passata
  • 1 cup vegetable stock
  • 2 (14 ounce) cans four bean mix (drained, rinsed)
  • 1 tablespoon fresh parsley (chopped)
  • 1 pound dried spaghetti
  • Parmesan (shaved, to serve)
How to Make It
  1. In a large saucepan over low heat, heat the oil. Next, add the onion along with the carrot and celery. Cook, while occasionally stirring for 10 minutes, or until softened.
  2. Next, add the garlic and tomato paste and cook, while stirring for 2-3 minutes. Increase the heat to medium, add the red wine, soy sauce and allow the mixture to gently bubble for a few minutes.
  3. Add the rosemary, bay leaf, passata, and stock. Reduce the heat to low and cook for a further 8 minutes. Add the beans and continue cooking for another 5 minutes, add a little water or stock if you feel the stock is a little thick. Add the parsley, season with salt and pepper and stir to combine.
  4. In the meantime, cook the spaghetti in a large saucepan of boiling, salted water until the spaghetti is al dente.
  5. Drain the pasta, toss through the bean bolognese sauce and serve with lots of shaved parmesan cheese.

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