Spicy Vegetarian Bolognese with Spaghetti
Image: Supplied/Masterchef
1 cup vegan mince
1 large onion, chopped
2 cloves garlic, minced
1 tbs ghee or coconut oil (preferably not seed or canola oils)
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
½ tsp turmeric
½ tsp good quality chilli powder (adjust to your taste)
1 tsp sugar
1 red chilli, chopped and optional
1 can (400g) Italian crushed tomatoes
1 cup of water (or/as needed)
salt, to taste
fresh dhania / coriander, chopped (for garnish)
spaghetti, cooked al dente
½ cup fresh cream
Parmesan cheese (optional)
Heat the ghee or oil in a pan. Add the cumin seeds, then the onion and garlic. Sauté until soft. Add the coriander powder, garam masala, turmeric and chilli powder.
Mix well. Add the vegan mince, tomatoes, sugar and water. Simmer for 15 to 20 minutes, stirring occasionally.
Season with salt, adjust the spice level with chilli, and add the cream just before adding the pasta.
Add the spaghetti, top with coriander and Parmesan cheese, and serve.