Bolognese Sauce

1 red onion finely chopped

1 carrot finely chopped

1 small leek finely chopped

300 g chestnut mushrooms finely chopped

2 garlic cloves crushed

400 g can borlotti beans

400 g can chopped tomatoes

1 tbsp tomato puree

1 tsp marmite

1 tsp coconut aminos or vegan Worcester sauce

1 tsp dried rosemary

Sugar

Salt and pepper

1 tbsp rapeseed oil

Serves 4

Put the onion, carrot, leek, garlic and mushrooms into a frying pan with the oil and cook on a low heat for 20 mins, to slowly cook down and concentrate the flavour.

Add the marmite, coconut aminos, tomato puree, rosemary and tomatoes, mix well to combine and cook for 20 mins on a low heat so it gently bubbles away.

Put half the beans and all their liquid into a jug and blitz to a smooth creamy mixture with a stick blender and add to the pan with the beans.   Add a sprinkle of sugar to counter balance the acidity of the tomatoes and cook for 20 mins until reduced to a rich sauce, then season with sat and pepper. 

I served the bolognese sauce with baked cheesy polenta and a warm fennel and caper salad, but of course spaghetti is its true partner in crime.