How long can I keep this sauce?

The sauce will keep in the refrigerator for 3 days. It can be frozen for up to 3 months. Let it cool completely before packaging.

Can I use other beans?

Yes, kidney beans or lentils work well too. Choose beans with a firm texture.

Is this sauce suitable for children?

Absolutely! Omit the chili or use a milder seasoning for a kid-friendly version.

Can I make this recipe vegan?

Yes, use vegetable oil instead of butter and leave out the cheese or use a vegan alternative.

What can I serve as an extra side dish?

A fresh green salad or some steamed broccoli would go perfectly with this pasta.

Vegetarian pasta bolognese

Name: Vegetarian pasta bolognese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: For the sauce; 2 cans of Berlotti beans or lentils (480 g net); 1 large onion; 1 carrot; 2 cloves of garlic; 1 l passata; 2 tbsp fat (olive oil or butter, for example); Salt and pepper; 1 tsp chili flakes (or cayenne pepper, tabasco or hot sauce); 1 tsp dried oregano (or basil, sage, bay leaf of your choice); 1 lump of cane sugar (or something sweet to counter the sourness of the tomato - optional); 1 pack of whole wheat organic pasta (approx. 480 g); Choose the pasta that you like.

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25 minutes

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Easy

I'm making the quick, healthy, and budget-friendly vegetarian spaghetti bolognese. This is one of those dishes that proves you can whip up a big pot of comfort food with just a few simple ingredients and some clever choices. Quick, nutritious, and inexpensive! With berlotti beans as a surprisingly tasty ground beef alternative and a generous portion of vegetables. Bonus: this veggie bolognese sauce is perfect as leftovers on a croque bolognese or in a vegetarian lasagna.

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Ingredients

What do you need?

Quantity: 4

For the sauce
2 cans of Berlotti beans or lentils (480 g net)
1 large onion
1 carrot
2 cloves of garlic
1 l passata
2 tbsp fat (olive oil or butter, for example)
Salt and pepper
1 tsp chili flakes (or cayenne pepper, tabasco or hot sauce)
1 tsp dried oregano (or basil, sage, bay leaf of your choice)
1 lump of cane sugar (or something sweet to counter the sourness of the tomato - optional)

For the pasta
1 pack of whole wheat organic pasta (approx. 480 g)
Choose the pasta that you like.

1 pack of whole wheat organic pasta (approx. 480 g)
Choose the pasta that you like.

Make it veggie!

This recipe is completely vegetarian. For a vegan version, use vegetable oil as the fat and serve without cheese, or choose a vegan alternative.

Preparation method

How do you make this?

Chop the onion and press or chop the garlic finely. Peel the carrot and cutter or grate coarsely.

Heat the fat in a large saucepan, sauté the onion and garlic over medium heat until nicely browned. Then add the carrot and cook for 2 minutes.

Rinse the berlotti beans under cold water. Chop them coarsely with a knife or mash them with a fork until you have a coarse, minced-meat texture.

Add the beans to the pot and fry them briefly. Season with pepper, salt, one of the chili flakes and some oregano (or other dried herbs from your cupboard).

Add the passata and a lump of sugar to balance the tomato sauce out and stir well. Let simmer for 10 minutes over low heat, covered.

Meanwhile, cook the pasta according to the instructions on the
package in salted water. Drain.

Serve the pasta with a generous spoonful of sauce on top. Sprinkle with extra chili flakes, oregano, and a few drizzles of oil. Garnish with grated cheese, if desired.

Tips

This sauce is ideal for storage. Let it cool completely and store in an airtight container. In the refrigerator, the sauce will keep for 3 days.
In the freezer, it will keep for up to 3 months.
Warm up: best in a pot on low heat, possibly with a dash of water.