it all started with a love for food
This traditional version of Bolognese is from the Northern regions of Italy. Of course every family will have their own variation, but this is my favourite one adapted from Anna Boiardi’s recipe. It makes enough for dinner one night and leftovers to freeze for a quick weeknight dinner.
This recipe is an adaptation of my favourite bolognese sauce but made vegan with mushrooms. This sauce works perfectly to serve a family of 4 for dinner plus 4 servings to freeze! Makes enough for a 5 layer lasagna.
Making meatballs with my favourite meat alternative did not disappoint! Not only was it delicious, but they formed perfect meatballs, didn’t fall apart, and got nice and crispy on the outside while being juicy on the inside!