Spaghetti Bolognese - Der Klassiker mal anders

vegan spaghetti bolognese

There are countless pasta dishes, but spaghetti Bolognese is still one of the most popular options. Bolognese sauce is certainly the queen of pasta sauces . This classic is usually made with beef but we'll show you how to make an exciting meatless alternative with Lotao Green Jackfruit!


  • 200g Lotao Green Jackfruit cubes
  • 1 can of tomatoes, peeled and diced
  • 2 fresh tomatoes
  • 1 carrot
  • 1 class celery
  • 2 tbsp rapeseed oil
  • 150 ml red wine
  • 2 sprigs of rosemary
  • Salt pepper 


    1. Cut fresh tomatoes into eighths, cut root vegetables into approx. 5 mm cubes and L otao Green Jackfruit cubes into smaller pieces.
    2. Heat rapeseed oil in a pan or pot, add jackfruit and fry. Add carrot and celery cubes. After approx. 5 minutes, stir in the chopped, fresh tomatoes . Fry everything and deglaze with red wine .
    3. Add canned tomatoes and rosemary. Cover and simmer for 2 hours . Meanwhile, boil water and add spaghetti.
    4. Finally salt and pepper. Remove the spaghetti and serve both together. We wish you good luck and happy spoon swinging ;)

    1 comment

    • Isabella

      Endlich eine vegetarische Bolognese OHNE Soja!!!

    Leave a comment

    Please note, comments must be approved before they are published

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Discover the bestsellers

    Veggie Hack & More Fast kitchen Rice