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Pasta with vegie Bolognese


  • Heat a little oil in a wok (or large non-stick pan) and gently saute the garlic with the celery, carrot, onion and mushrooms until reasonably tender.
  • Add the tomatoes, tomato cooking sauce, 1 cup stock, seasonings, balsamic and white wine. Mix well and cook for about 20 mins until thick and fragrant, adding a little more stock if needed. Then taste for seasoning and mix in the basil.
  • Cook the pasta in lightly salted boiling water until al dente. Drain well and toss through the sauce.
  • Serve in individual bowls topped with grated parmesan.


  • olive oil
  • 2 garlic cloves, crushed
  • 2 celery stalks, diced 
  • 1 medium carrot, diced
  • 1 large onion, diced
  • 8-10 button mushrooms, diced
  • 1 can diced tomatoes
  • ½ cup Italian tomato cooking sauce
  • 2 cups vegetable stock
  • sea salt & freshly ground pepper
  • a good splash of balsamic vinegar
  • ¼ cup dry white wine 
  • 2 tbsp chopped fresh basil
  • 400 gm pasta freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm