Spaghetti Bolognese Pie
Ingredients
- 1 tbs olive oil
- 600g vegan mince
- 1 onion, chopped
- 1 carrot, chopped
- 1 zucchini, chopped
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 50g tomato paste
- 700ml tomato passata
- 150g spaghetti
- 3 eggs
- 1/2 cup grated parmesan
- 1/4 cup chopped basil leaves, plus extra, to garnish
- 1/2 cup smooth ricotta
- 1/2 cup grated mozzarella
Preparation
Heat oil in a large frying pan over medium-high heat
Add mince and cook for 8 minutes, stirring with a wooden spoon to break up lumps
Transfer to a bowl
Add veg, garlic and oregano to the pan
Cook for 5 minutes or until golden
Stir in tomato paste
Return mince to pan, stirring well to combine
Pour in passata, reduce heat to medium-low and simmer for 15 minutes
Meanwhile, cook spaghetti as per packet instructions
Drain, without rinsing, and return to pan
Whisk 2 of the eggs
Stir through spaghetti with parmesan
Preheat oven to 180°c
Grease an eight-cup pie dish and place on a baking tray
Add spaghetti and press over base and side to form a crust
Stir basil into bolognese sauce
Fill pie crust with sauce and smooth the top
Whisk remaining egg and ricotta together, then season with salt and pepper
Spread over the bolognese sauce
Sprinkle with mozzarella
Bake for 30 minutes or until top is golden
Serve garnished with extra basil leaves