Spaghetti Bolognese with Crump

DifficultyBeginner

Spaghetti bolognese is one of the first dishes we recommend trying with Crump. This is easy-to-make, delicious and a perfect example than of a meal pretty much always made with meat can be meatless! All this thanks to the engineered texture and organic clean ingredients in Crump. Ready to get cooking?

Spaghetti Bolognese with Crump
Yields8 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
Ingredients
 1 tbsp Olive oil
 1 Onion diced
 2 Carrots diced
 2 Celery stalks diced
 2 cloves Garlic
 5 leaves Fresh Basil or 2 tsp dried basil
 400 g Canned Diced Tomatoes
 500 g Tomato Passata/Crushed Tomatoes
 250 ml water
 2 tsp Dried Oregano
 80 g CRUMP™️
 400 g warm water
 Salt and pepper to taste
 455 g Spaghetti
1

First take the CRUMP and let it stand in a bowl of warm water for 3-5 Minutes.

2

In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and cook on low heat for 10 minutes without colouring the vegetables. Then add a CRUMP and brown it until the all liquid has evaporated. Pour in both types of canned tomatoes and water with a pinch of salt and pepper.

3

Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring everything to a boil. Then turn the heat down and let it simmer with a lid ajar for for 1-1,5 hours stirring it once in a while.

4

When your Bolognese is nearly done boil a large pot of water and cook spaghetti according to package directions. (I usually cook 2 min less than the package recommends, your pasta continues cooking when you combine it with sauce and you really don't want it overcooked!)

5

Drain your spaghetti and add your pasta to the sauce, stir gently and take off the heat. Top with reserved basil leaves. Serve with freshly grated Parmesan cheese.

Ingredients

Ingredients
 1 tbsp Olive oil
 1 Onion diced
 2 Carrots diced
 2 Celery stalks diced
 2 cloves Garlic
 5 leaves Fresh Basil or 2 tsp dried basil
 400 g Canned Diced Tomatoes
 500 g Tomato Passata/Crushed Tomatoes
 250 ml water
 2 tsp Dried Oregano
 80 g CRUMP™️
 400 g warm water
 Salt and pepper to taste
 455 g Spaghetti

Directions

1

First take the CRUMP and let it stand in a bowl of warm water for 3-5 Minutes.

2

In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and cook on low heat for 10 minutes without colouring the vegetables. Then add a CRUMP and brown it until the all liquid has evaporated. Pour in both types of canned tomatoes and water with a pinch of salt and pepper.

3

Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring everything to a boil. Then turn the heat down and let it simmer with a lid ajar for for 1-1,5 hours stirring it once in a while.

4

When your Bolognese is nearly done boil a large pot of water and cook spaghetti according to package directions. (I usually cook 2 min less than the package recommends, your pasta continues cooking when you combine it with sauce and you really don't want it overcooked!)

5

Drain your spaghetti and add your pasta to the sauce, stir gently and take off the heat. Top with reserved basil leaves. Serve with freshly grated Parmesan cheese.

Spaghetti Bolognese with Crump
IngredientsDirections