Veggie Bolognaise

Another from Chelsea Winter, which I love. It takes a bit more effort than the nachos so you do need to have a bit more time up your sleeve, but I get it done in 45 mins. Again, it's worth taking the time, or turning up the heat at eac stage to make sure that everything gets a bit of colour (colour means flavour!) and caramelisation! This recipe makes enough for 6.

3 cups veggie stock

1/2 cup dried brown lentils

1/2 cup dried green (puy) lentils

2 medium sized carrots roughly chopped

2 stalks celery roughly chopped

250g mushrooms (brown, portabello or button)

1/3 cup olive oil

2 onions, finely chopped

4-5 fat cloves garlic, crushed

1 tbsp finely chopped fresh rosemary

2 tsp dried oregano

1/3 cup tomato paste

1/2 cup red wine

1 x 400g can chopped tomatoes

2 tsp sugar

1 1/2 tsp balsamic vinegar

1 tsp veggie stock powder

1/2 tsp smoked paprika

1/2 tsp marmite

good few grinds of black pepper to taste

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Place the stock and lentils in a medium sized saucepan. Bring just to a boil, then cover and simmer gently for about 20 mins or until the lentils are almost tender.

Place the carrot, celery and mushrooms in a food processor and pulse to a course crumb. Don't let it turn to mush, you still want texture.

Heat the olive oil in a large, deep frying pan over a medium heat. Add the onion and cook for 5 mins, until soft. Add the garlic, rosemary and oregano adn cook for another minute.

Add the veggie mix to the pan. Cook, stirring every now and then, for -10 mins until the mixure is soft and a wee bit mushy. Add the tomato paste, turn up the heat and stir for a minute or so to sort of caramelise the tomato paste a bit.

Add the wine and let it buttle for 30 seconds or so.

Drain the lentils, reserving the cooking liquid, and add them to the pan along with the tin of tomatoes, sugar, balsamic, stock powder, smoked paprika, marmite and pepper. Add about half of the lentil cooking liquor and simmer gently over a low heat until reduced into a nice thick sauce. Probably around 20-30 mins. You can keep adding a little more liquid during the cooking time if you want to cook it longer or it's reducing too quickly.

Taste and check for seasoning, but I have to say, I don't normally need to add any. The marmite and the stock are usually enough.

Serve with spaghetti, but to be honest you could serve with any pasta. I wouldn't mind using it to make a lasagne too. Watch this space!