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I chopped the beans to give it a minced beef consistency - and it worked SO well. I really want to try doing it with a chilli next...
I used one of my favourite veggie ingredients - beef gravy granules- did you know most brands are meat free? It adds a lovely beefy flavour and a thick richness to the sauce.
INGREDIENTS:
Oil for frying
Onion finely chopped
2 cloves garlic finely chopped
2 x 400g mixed bean salad in water (drained)
Carrot peeled and roughly grated
1 tbsp runny honey
2 tsp mixed dried herbs
3 heaped tsp beef gravy granules (check that it’s vegetarian)
200ml boiling water
Salt and pepper
500g passata
METHOD
Heat a little oil in a large non-stick pan with a lid.
Add the onion and fry on a medium heat for 5 minutes, stirring every so often.
In the meantime, prep the beans.
Drain the beans and tip them out onto a large chopping board. Use a large, heavy knife to cut up the beans. This will take a couple of minutes. You are aiming for a minced beef size and consistency.
It doesn’t matter if some beans are chopped up more finely than others.
Grate the carrot and add to the pan with the garlic. Fry for 2 minutes.
Whilst the veg is frying, place the honey, herbs, gravy granules and boiling water into bowl. Stir, until the gravy granules have dissolved.
Add the chopped beans to the pan, followed by the gravy mix and passata
Season with salt and pepper.
Bring the bolognaise to the boil, before turning the heat down to its lowest setting, placing the lid on the pan and simmering for 10-15 minutes until the sauce has thickened and the beans have softened.
Serve with spaghetti and a little grated cheese.