Ingredients

The following ingredients have 2 Servings
  • 100 gm spaghetti
  • Salt
  • Herbs (Fresh, for garnishing)
  • 1 cup Mushrooms (chopped)
  • 1/2 cup Red beans (boiled / canned )
  • 1 Carrot (small, chopped into small pieces)
  • 1 Beetroot (small, chopped into small pieces)
  • 1 Onion (medium, finely chopped)
  • 2 cloves Garlic (minced)
  • 1 tsp Soy sauce
  • 1 tsp Balsamic vinegar
  • 1 tsp Paprika
  • 1 tsp Dried herbs (Mixed)
  • 1 tsp Olive oil
  • 1-2 Bay leaves
  • 1 cup Tomato puree

Instruction

  • Heat the oil in a saucepan. Add the mushrooms and sauté on high flame.
  • After 2 minutes add the soy sauce and stir fry for 3-4 more minutes. Remove from saucepan.
  • Add the chopped onions, garlic and bay leaf to the same saucepan along with 2-3 teaspoons water.
  • Sauté till the onions start to brown/ stick to the bottom of the pan.
  • Add the tomato puree and cook for 3-4 minutes.
  • Add the chopped carrots and beets along with sauteed mushrooms and the remaining ingredients at this stage.
  • Add 2 cups vegetable stock or water . Cover with a heavy lid and let it simmer for 30 minutes.
  • Meanwhile boil about 9-10 cups water in a saucepan.
  • Once it starts to get to a rolling boil, add sufficient salt to make it taste salty.
  • Add the spaghetti and cook it as per the instructions on the packet.
  • Keep stirring once in a while and drain it once it reaches the al-dente stage.
  • Transfer to a serving bowl and top up with the bolognese sauce.
  • Sprinkle fresh herbs and serve immediately.