Category
Yields1 Serving

INGREDIENTS
Bolognese
 2 Tbsp (30 ml) olive oil
 1 medium onion, finely chopped
 1 medium celery stalk, finely chopped
 1 medium carrot, grated
 2 garlic cloves, chopped
 2 sprigs of rosemary, chopped
 2 Tbsp (30 ml) tomato paste
 1 x 410 g tin of chopped tomatoes
 2 Tbsp (30 ml) soy sauce
 1 Tbsp (15 ml) red wine vinegar
 1 C (250 ml) vegetable stock
 2 tsp sugar
 2 bay leaves
 1 x 300 g box Fry’s Family Pea Protein Mince
 300 g dried spaghetti, cooked according to the packaging
Salsa Verde
 ¼ C (60 ml) finely chopped Italian parsley
 ¼ C (60 ml) finely chopped fresh basil
 1 Tbsp (15 ml) finely chopped fresh oregano
 1 Tbsp (15 ml) finely chopped fresh rosemary
 1 Tbsp (15 ml) finely chopped chives
 1 Tbsp (15 ml) roughly chopped baby capers
 1 garlic clove, chopped or microplaned
 2 Tbsp (30 ml) red wine vinegar
 ½ C (125 ml) olive oil
 Zest and juice of 2 limes
 Salt and pepper

Method

Bolognese
1

Set a medium sized pot over medium-high heat and heat the olive oil. Add the onion, celery and carrot to the pot and fry for 10 minutes until the veggies have softened and begin to colour. Add the garlic, rosemary and tomato paste and fry for 2 minutes to cook out the tomato paste. Add the Fry’s Family Pea Protein Mince, tinned chopped tomatoes, soy sauce, red wine vinegar, vegetable stock, sugar and bay leaves and reduce the heat to medium-low. Simmer for 30 minutes until the sauce has thickened to the desired consistency.

Salsa Verde
2

Add all the ingredients for the salsa verde to a bowl and mix well to combine, allow to sit and infuse. For a smoother consistency (and a quicker option), you can opt to blitz everything with a hand blender. If you do choose to blitz, leave out the capers and add in after blitzing to keep a little chunkiness.

Serve the Bolognese over cooked spaghetti and top with fresh salsa verde.

Ingredients

INGREDIENTS
Bolognese
 2 Tbsp (30 ml) olive oil
 1 medium onion, finely chopped
 1 medium celery stalk, finely chopped
 1 medium carrot, grated
 2 garlic cloves, chopped
 2 sprigs of rosemary, chopped
 2 Tbsp (30 ml) tomato paste
 1 x 410 g tin of chopped tomatoes
 2 Tbsp (30 ml) soy sauce
 1 Tbsp (15 ml) red wine vinegar
 1 C (250 ml) vegetable stock
 2 tsp sugar
 2 bay leaves
 1 x 300 g box Fry’s Family Pea Protein Mince
 300 g dried spaghetti, cooked according to the packaging
Salsa Verde
 ¼ C (60 ml) finely chopped Italian parsley
 ¼ C (60 ml) finely chopped fresh basil
 1 Tbsp (15 ml) finely chopped fresh oregano
 1 Tbsp (15 ml) finely chopped fresh rosemary
 1 Tbsp (15 ml) finely chopped chives
 1 Tbsp (15 ml) roughly chopped baby capers
 1 garlic clove, chopped or microplaned
 2 Tbsp (30 ml) red wine vinegar
 ½ C (125 ml) olive oil
 Zest and juice of 2 limes
 Salt and pepper

Directions

Bolognese
1

Set a medium sized pot over medium-high heat and heat the olive oil. Add the onion, celery and carrot to the pot and fry for 10 minutes until the veggies have softened and begin to colour. Add the garlic, rosemary and tomato paste and fry for 2 minutes to cook out the tomato paste. Add the Fry’s Family Pea Protein Mince, tinned chopped tomatoes, soy sauce, red wine vinegar, vegetable stock, sugar and bay leaves and reduce the heat to medium-low. Simmer for 30 minutes until the sauce has thickened to the desired consistency.

Salsa Verde
2

Add all the ingredients for the salsa verde to a bowl and mix well to combine, allow to sit and infuse. For a smoother consistency (and a quicker option), you can opt to blitz everything with a hand blender. If you do choose to blitz, leave out the capers and add in after blitzing to keep a little chunkiness.

Serve the Bolognese over cooked spaghetti and top with fresh salsa verde.

Buen Appetito Bolognese

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General Enquiries

Telephone

+61 2 9336 7788

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+61 2 9336 7788

Export Enquiries

export@frygroup.co.za