This vegetarian spaghetti bolognese is an easy meat free recipe made with mushrooms and a rich tomato sauce for a super comforting and filling bowl of pasta.
Heat the olive oil in a large pot. Add the onion and carrot and cook until softened then add the garlic and plenty of salt and pepper and cook for another couple of minutes.
Place the dried mushrooms in a bowl and pour over boiling water. Leave to soak. Add the chopped fresh mushrooms to the onion mixture in batches until they're all softened. Add the thyme.
Roughly chop the wild mushrooms and add to the pot with the tomato paste and stir to coat. Pour in the mushroom soaking liquid, red wine and soy sauce, turn up the heat and simmer for a few minutes.
Add the chopped tomatoes and more salt and pepper and simmer for 20 minutes until the sauce is thick. Serve with spaghetti and parmesan.
Notes
Nutrition information is an estimate and will vary depending on the ingredients used.