Made fresh in the Riverina
Riverina Grove

Vegan Bolognese

Serves 4


2Tbsp Spiral Organic Extra Virgin Olive Oil

1Tbsp Riverina Grove Crushed Garlic

1 onion, minced

1/2 carrot, minced

1 celery stalk, minced

6 mushrooms, minced

1 jar Riverina Grove Garden Vegetable Pasta Sauce

1Tbsp Spiral Organic Tomato Paste

1 can Spiral Organic Lentils, drained

1 cube vegetable stock

1tsp dried mix herbs

salt and pepper to taste

grated parmesan cheese (optional)

parsley, finely chopped for garnishing

1 packet Casalare Pasta (Spirals, Spaghetti, Penne)



  1. In a pot, add in the olive oil and the Riverina Grove Crushed Garlic.

  2. Add in the onion, carrot, celery and cook for 5 minutes then add in the mushroom. Cook for a further 5 minutes.

  3. Add in the Riverina Grove Garden Vegetable Pasta Sauce, tomato paste, lentils, vegetable stock and dried mix herbs and stir well. Add salt and pepper to taste.

  4. Simmer for about 20-30 minutes until the sauce is thick and well combined.

  5. While the sauce is simmering, cook the pasta. In a large pot boil some water, add in the pasta and cook according to the package instructions. Rinse and drain well.

  6. Pour the sauce over the pasta and gently toss. Sprinkle in some of the chopped parsley and parmesan cheese. Serve warm.

View more recipes

Olive and Tuna Pasta

Serves 4
View recipe

Chicken Nuggets

Serves 4
View recipe

Roasted Beetroots with Balsamic Glaze

View recipe