1canblack beans(15.5-oz [425-g]) can, rinsed and drained
100gdried red lentilsrinsed and drained
180mldry white wine
3tablespoontomato paste
1bay leaf
240mlvegetable stockwarmed
Sea salt and freshly-crackedfreshly cracked black pepper
360gspaghetti
Instructions
Heat a medium-large stockpot or Dutch oven with the extra-virgin olive oil over low heat. Add in the onion, carrot, celery, and mushrooms and cook, stirring often for about 5 minutes, until the veggies have softened.
Add in the black beans and red lentils, then pour in the wine. Stir all the ingredients together, for 2 minutes.
Stir in the tomato paste followed by the bay leaf, then pour the stock into the pot, bring to a gentle boil and simmer for 15 to 20 minutes over low heat.
In the meantime, fill ⅔ of a large stockpot with water and bring to a boil. As soon as the water boils add roughly 1 tablespoon of fine sea salt, fold in the spaghetti and cook until al dente, about 7 to -8 minutes.
Discard the bay leaf from the Bolognese sauce and season with ¼ teaspoon (or to taste) of sea salt and freshly cracked black pepper to taste.
Drain the pasta and transfer it into the pot with the vegan Bolognese sauce. Stir to combine all the ingredients, then divide the pasta among between the plates and serve.