Spaghetti Bolognese with sunflower mince

Ingredients for 3 servings:

• 1 onion(s), chopped
• 3 carrots, chopped
• some celery, finely chopped
• 1 pack of mince substitute (sunflower mince), approx. 76 g
• 1 garlic
• 1 bottle of tomatoes, chopped or pureed, approx. 700 g, e.g. from Mutti
• oregano
• basil
• rosemary
• salt and pepper
• 500 g spaghetti or as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Sauté the onion, carrots, and celery in olive oil, then mince the garlic. Briefly rinse the sunflower mince with water (it’s not necessary, but I find it makes them juicier). Add a little tomato paste, if desired, and roast everything. Then add the chopped tomatoes; in summer, you can also use fresh tomatoes. Rinse the can or bottle with a little water, add them, and mix everything well. Add the spices to taste and let the sauce simmer for a while. Tip: Adjust everything to your liking. Either use your favorite spices or—if you prefer it sweeter—add more carrots. Finally, cook the desired amount of pasta in a pot according to the instructions. Drain, toss with the sauce, and serve. Non-vegans can grate some Parmesan cheese over it. It’s also suitable for freezing in portions. A while ago, I discovered sunflower mince as an ideal substitute for minced meat. Its nutty flavor is almost indistinguishable from meat, making it suitable for meat lovers (children).