My Mum is a VERY good cook. When we were little she used to make an amazing spaghetti bolognaise. The sauce was dark and rich, and I remember going through the leftovers, picking out and eating the large slices of mushroom, mmm…
Incidentally, bolognaise is the same as bolognese, it’s just the French spelling! It’s how I’ve always spelt it so I’m sticking with it for now 🙂
Anyway, here it is vegan-ified! I’ve used tinned organic green lentils so that the sauce retained its dark colour (red lentils just wouldn’t have been as satisfying in this somehow!). It’s got loads of veggies in too, with the same rich tomato sauce I remember – Italian comfort food that you can feel great about eating!
I’ve put that this will serve 6 based on grown-up portions, but it served our family of 5 with a good amount of leftovers, for which I am very thankful – a perfect freezer meal! If you don’t want quite so much then it’s a simple recipe to halve, I just LOVE leftovers 🙂