1 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 large carrot, chopped
1 aubergine, finely chopped
200g closed cup mushrooms, sliced
400g can chopped tomatoes
2 tbsp tomato puree
250ml vegetable stock
2 tsp Italian mixed dried herbs
300g dried spaghetti
12 cherry tomatoes, halved
Freshly ground black pepper
Basil leaves, to garnish
Heat the oil in a large heavy-based saucepan. Add the onion, garlic, carrot, aubergine and mushrooms. Cook, stirring, for 2-3 minutes.
Add the tomatoes, tomato puree, stock and dried herbs. Stir well. Simmer, partially covered, for 25-30 minutes, adding a little extra water if needed.
After 15 minutes, cook the spaghetti in plenty of boiling water for 10-12 minutes, or according to pack instructions. When it’s ready, stir the cherry tomatoes into the Bolognese sauce. Season.
Drain the spaghetti and share it between 4 warm plates. Top with the Bolognese sauce and serve, garnished with basil leaves.