- 400 g Spaghetti
- 1 tbsp Olive Oil
- 1 Onion
- 1 clove Garlic
- 500 g Emborg Plant-based Meat-free Mince
- 1 dl Red Wine or Vegetable Stock
- 500 g Tomatoes
- 3 Carrots
- 3 tbsp Tomato Purée
- 1 handful Fresh Basil
- Salt & Pepper
- 100 g Emborg Plant-based Mozzarella-style Block
In the mood for a traditional Italian dish? Try this plant-based pasta Bolognese – a modern and flavourful take on a classic family favourite!
Boil the spaghetti according to the instructions on the package.
Fry the onion and garlic in oil in a medium heated large pot. Add Emborg Plant-based Meat-free Mince
and fry it for approximately 5 minutes while stirring occasionally.
Add the red wine or vegetable stock and let it boil down.
Chop the tomatoes and carrots, then stir them into the mince along with the tomato purée.
Let the bolognese simmer at medium heat without the lid for approximately 10 minutes. Add the salt and pepper.
If the sauce needs more liquid, add some vegetable stock.
Serve the spaghetti topped with fresh basil and grated Emborg Plant-based Mozzarella-style Block Cheese.
Tip: Let the bolognese simmer for longer, in order for the flavours to unfold even more.