Bolognese pasta, Italian style

Ingredients:

400 g HUVUDROLL plant balls

1 chopped brown onion

2-3 pressed garlic cloves

1 finely chopped carrot

1 stalk finely chopped celery

3 tbsp. tomato paste

1 tbsp. dried oregano

1 tbsp. dried thyme

2 tbsp. vegetable stock

3 dl water

800 g crushed tomatoes

0.5 tsp. salt

0.5 tsp. freshly ground black pepper

2 dl fresh basil leaves

Rapeseed oil for frying

Step by step:

1. Warm a pan and fry the onion, carrot and celery in rapeseed oil until the onion is soft, but don't let it brown. Then add the garlic, tomato paste and spices and fry for a few more minutes.
2. Grind the HUVUDROLL plant balls into a minced texture, add them to the pan and fry until browned. Stir and chop using a wooden spoon to avoid the mince clumping together.
3. Add stock, water and crushed tomatoes and stir for a few minutes. Season with salt, pepper and simmer for 20 minutes. Stir occasionally.
4. Cook the pasta according to the instructions on the package.
5. Mix the pasta with the sauce. Serve with grated parmesan and fresh basil leaves.

 

Serve with:

500 g pasta

Grated parmesan

Freshly ground black pepper