Divya Mehta’s Spaghetti Bolognese – A Vegetarian Option!

• 3 tbsps olive oil
• 3 large onions
• 5 large tomatoes
• 5-7 large cloves of garlic
• ¾ box of mushrooms
• 1 cup Nutrela’s soya granules
• ½ cup of red wine (this is ok to use for non-alcoholic s too as the alcohol content 
• evaporates from the dish while cooking)
• Dry herbs: Oregano & Thyme
• Chilli flakes
• Salt to taste
• 1 pkt Spaghetti

METHOD:

Preparation:

1. Grind onions to a paste
2. Cut garlic into tiny pieces
3. Blanche tomatoes, skin & puree them
4. Wash mushrooms & cut them into mini bite size pieces (remember, they will shrink so you don’t want them to get lost in the sauce)
5. Soak Nutrela’s Soya granules in hot water for 10 minutes. Drain & keep aside.
6. Boil spaghetti with salt & olive oil until ‘al dente’

Cooking:

1. Heat olive oil in a pan (not too much).
2. Add onion paste & garlic. Cook on low flame until slightly golden brown.
3. Add tomato puree & continue to cook until the water content has dried out.
4. Add Nutrela’s soya granules followed by 1 cup of water
5. After 5 minutes on a low flame, add mushrooms and continue to cook until semi dry
6. Add wine at this point and cook for 1-3 minutes. 
7. Add herbs, salt & chilli flakes
8. If the sauce looks too dry, add 1 cup of water & allow the sauce to cook for a further 10 minutes or until excess water has evaporated. Remember that if there is water left in the sauce, it will not ‘stick’ to the spaghetti
9. Once ready, layer the spaghetti & sauce with the sauce being the top most.
10. Serve with warm garlic bread