Vegetable Bean Bolognese
From ‘Cook Italian’ A Leggo’s recipe book
Serves 4 with a side salad
Ingredients;
1 clove garlic peeled and crushed
20 grams EVVO
½ onion peeled and quartered
1 small carrot peeled and chopped
½ stick celery chopped
125 grams of tomato paste
¼ cup red wine or port
½ tspn of fresh rosemary (I didn’t use this )
1 bay leaf
1 dessertspoon vegetable stock paste
1 cup of water
420 gram can of four bean mix drained and rinsed
200 grams of cooked pasta/ pearl couscous
1 tablespoon chopped fresh parsley or torn basil leaves
Method;
Turn TMX to speed 7 and toss crushed garlic onto spinning blades.
Add onion, carrot and celery and chop on speed 5 for 5 seconds. Add oil and sauté on 100, speed 1.5 for 4 minutes.
Add in tomato paste, wine rosemary if using , bay leaf, stock paste and water.
Then set TMX for 10 mins at 100 reverse speed 1.
Add drained four bean mix and cook a further 3 mins at 100 reverse speed 2.
Serve with pasta or couscous then sprinkled parsley or basil leaves.
This is really nice and not a heavy meal at all. Most of these ingredients would probably be in your pantry.
