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Veggie Spaghetti Bolognese 

Featured on The Cafe, Wednesday 22 April 2020

A delicious meat-free meal that the whole family will love!


Serves 4


  • Butter or olive oil 
  • 2 onions, chopped
  • 1 teaspoon salt
  • 2 sticks celery, finely chopped, optional
  • 2 medium carrots, finely chopped
  • 200g white button Meadow mushrooms, sliced
  • 250g portabello Meadow mushrooms, chopped
  • Half a cup chopped parsley
  • 3 cloves garlic, finely chopped
  • 3 tablespoons tomato paste
  • Half a cup red wine, optional
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can lentils, drained
  • 250mls vegetable or mushroom stock or 250ml water
  • salt and pepper to taste
  • To serve, spaghetti, fresh basil and parmesan cheese


  1. Heat some butter or oil in a heavy based saucepan, over a medium/low heat. Add the onions and salt and cook, stirring occasionally for 10 minutes. Add the celery and carrots and cook another 20 minutes.
  2. Add some more butter or oil to the onions along with the mushrooms, parsley and the garlic and cook for 10 minutes.
  3. Add the tomato paste and cook, stirring for 3 minutes. Add the wine if using, bring to the boil, boil for 2 minutes the add the tomatoes, lentils and stock or water.
  4. Bring to the boil, reduce to a simmer and cook for 10 minutes. Season with salt and pepper to taste. Serve over pasta with fresh basil and parmesan if you like. 


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