This is a super tasty alternative to beef bolognese. Made by making a mushroom mince and flavouring with rich and deep flavours. This is packed full of goodness from veggies and tastes just as good as regular bolognese.

• Olive oil for frying
• 600g Mushrooms (mix of white and chestnut would work well)
• 2 tbsp. Worcester sauce (vegan option)
• 1 tbsp. yeast extract
• 1 red onion, finely diced
• 1 celery stick, finely diced
• 2 large carrots, peeled, grated then chopped
• 2 large parsnips, peeled, grated then chopped
• 3 large cloves of garlic, crushed
• 2 tsp. paprika
• 1 tbsp. tomato puree
• 2 tbsp. dried oregano
• 300ml red wine
• 400g tinned chopped tomatoes
• 400g water
• 15g fresh thyme leaves
• 1 tbsp. nutritional yeast
• 1 tbsp. optional sweetener, use a vegan brown sugar or maple syrup
• Sea salt
• Cracked black pepper

• Pulse the mushrooms to create ‘mince’.
• Heat the oil and add the mushroom, let this start to reduce and add the Worcester sauce and the yeast extract. Season really well with salt and pepper.
• Cook until soft and rich in colour.
• Sauté the onion and celery, then add the carrots and parsnips.
• Cook for a few minutes to soften before adding the mushroom mince.
• Add the garlic and mix well.
• Sprinkle in the paprika and add the puree, stir.
• Add the oregano then pour in the red wine. Let this cook for a few minutes and reduce.
• Pour in the tomatoes, fill the empty can with water and add to the pan. Mix well.
• Add the thyme, the nutritional yeast and the sweetener if using, mix, and let cook for 20 minutes with a lid on. 
• Taste for seasoning then stir into spaghetti and serve with a drizzle of olive oil.