Spaghetti Bolognese

Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

This is quick to make from storecupboard ingredients. It’s lovely topped with vegan parmesan-style cheese, if you can find any, or it’s quick and easy to make your own.


  • 225–350 g (8–12 oz) spaghetti
  • 2 tbsp olive oil<


Start by making the sauce: heat the olive oil in a saucepan over a low-medium heat, add the onions and cook gently for 5 minutes without browning. Add the garlic, celery and carrots and simmer, covered with a lid, for 15 minutes until the vegetables are tender.

Stir in the chopped tomatoes and lentils, along with enough of the reserved liquid to form a thick consistency. Simmer for 5–10