SRC: http://www.kraftcanada.com/recipes/spaghetti-bolognese-201689
This is not my picture as I forgot to take one... Whoops. At the bottom is my Lasagne prep area.

OK, so of the GODS might seem a little dramatic but if you haven't tried this lasagna recipe you have been missing out! This is a decadent, rich and flavoursome meal that the whole family will love! Its a big recipe so I will be breaking it down into 3 parts. So stay tuned!

Part 1 is the bolognese sauce. You can serve this with spaghetti or any other pasta for a mid week meal. It is also super handy to make a big batch at the weekend and divide and freeze. Just thaw and reheat for a quick dinner during the week. The best part about bolognese is that the longer you leave it the richer the flavour becomes! I always make my bolognese the day before when I am making a lasagna. The taste is far superior to a fresh made one!

Ok, I have waffled on enough now so sets get into the sauce.

Ingredients:

250g Soya mince made up with 500ml of veg stock and 2 tbs dark soy sauce. This should give you 750g of made mince.
(if you aren't a big fan of soya you can sub lentils for this. Typically weekday meals in our house are 100% plant based as in no processed foods at all)
For omnis just use your normal mince in the same proportions.
1 Jar sundried tomatoes
2 Cans of chopped tomatoes
1 tube of tomato puree
1 carton pasatta (300ml)
4 - 6 large garlic cloves (depending on how much garlic you want)
1 large red onion
1 tbs smoked paprika.
2 tbs dried mixed herbs
1 tbs oregano
1 tbs parsley
1 tsp fresh ground black pepper
1 tsp coarse sea salt ground.
5 bay leaves

OPTIONAL:

If you want a really meaty (cow) flavour I recommend grinding 1 tsp or raw cocao nibs and adding when the sauce is simmering. The deep notes of the raw cocao really give a strong meaty flavour.

Method:

• Add all the sundried tomatoes to a food processor (keep the oil) and half a can of the chopped tomatoes. Blend on a high speed for 1 -2 min until they are a puree
• Dice the onion and garlic.
• Take a large pot, add 2 tbs of the sundried tomato oil. and put on a med - high heat.
• Add the onion and let soften (about 2 min) then add the garlic.
• Once the garlic just starts to brown add the sundried tomato puree and mince / lentils to the pan and cook for 2 min combining well.
• Add pasatta, remainder of the chopped tomatoes, puree and smoked paprika cook for a further 5 min on a high heat.
• Lower to a simmer and add in remaining herbs and the salt and pepper. Simmer for at least 20 min to let the flavours develop.

Serving:

You can serve this with your favourite pasta, I like to serve this with linguini and some of the garlic cheese twists that are coming up in part 3! But fresh garlic toasties are also great for this.

Part 2 is the Belchme sauce! This belchme sauce is so rich it needs security!! And of course its 100% dairy free and Vegan friendly

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