Vegan Bolognese

Make Bolognese Sauce

1. Heat a large saucepan over medium heat and add olive oil.
2. Add the chopped onions, celery, mushrooms and carrots to the saucepan. Stir and cook for 8 to 10 minutes until browned. Pour in the red wine and let it reduce for approximately 2 minutes.
3. Next, add the garlic, Italian seasoning, red pepper flakes, tomato puree, balsamic vinegar and soy sauce to the saucepan. Cook for 1 minute.
4. Include the lentils, chopped tomatoes, and vegetable stock to the saucepan.
5. Bring the mixture to a boil, then reduce the heat to low. Loosely cover the pan and let it cook for 30 to 40 minutes until the sauce thickens to your desired consistency. Remember to stir occasionally and add a splash of water if the sauce starts to dry out too much.
6. Once lentils are cooked and sauce has thickened, remove from the heat and reserve until the pasta is ready.

To make the spaghetti

1. While the lentils are cooking, fill a large pot with water and bring it to a boil. Add plenty of salt to the boiling water.
2. Add the spaghetti noodles to the boiling water and cook according to the package instructions until they are al dente (cooked but still firm to the bite). Stir occasionally to prevent sticking.
3. Once done, drain it with a colander and serve the bolognese over the spaghetti.