Spaghetti Bean Bolognese (Vegetarian) - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, chopped
1 stick celery, chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
1 cup red wine
1 teaspoon rosemary, chopped
1 bay leaf
1 1/4 pints passata (sieved tomatoes)
1 cup vegetable stock
2 (14 ounce) canned mixed beans, drained, rinsed
1 tablespoon fresh parsley, chopped
1 lb spaghetti
parmesan cheese, Shaved, to serve

Preparation

Heat oil in a large saucepan over low heat, add onion, carrot and celery and cook for about 10 minutes, stirring occasionally, until softened.
Add garlic and tomato paste and cook, stirring, for 2 minutes, then increase heat to medium, add wine and allow to bubble for 2-3 minutes.
Add rosemary, bay leaf, passata and stock, reduce heat to low and cook for 10 minutes. Add beans and cook for a further 5 minutes, adding more stock or water if the sauce is too thick.
Stir through parsley and season.
Meanwhile, cook spaghetti in a large pan of boiling, salted water until al dente.
Drain, toss through sauce and serve with parmesan.