Spaghetti Bolognese


  • 1 packaging vegan picado VIVERA
  • 1 small white onion
  • 1 clove garlic
  • 1 large carrot
  • 1 courgette
  • 150 g spaghetti
  • 250 ml fried tomato
  • fresh Italian herbs
  • salt, pepper and olive oil
  • 200ml stock optional


Finely chop the onion and garlic.

Peel the carrot and cut the carrot and courgette into small cubes.

Cook the spaghetti according to the packet instructions.

Heat a tablespoon of olive oil in a frying pan and gently fry the garlic and onion with the minced meat for five minutes until translucent. Add the courgette and carrot and stir-fry for 5 minutes until softened. Strip the leaves off the Italian herbs and chop roughly. Add half to the vegetable mix and keep the other half to one side for garnish. Add the tomate frito and season with salt and pepper. Stir thoroughly and simmer for 5 to 10 minutes. Add some stock if necassary.

Drain the spaghetti, keeping a cup of the cooking water to one side if you like, to loosen the sauce.

Divide the spaghetti among the plates and spoon the sauce on top. Finish with the remaining Italian herbs.

Serving tip: delicious with (vegan) Parmesan cheese or roasted nuts