This comforting vegan bolognese recipe sees plenty of seasonal root vegetables blitzed up and slow-cooked with tomatoes and herbs, resulting in a delicious autumnal ragu. The dish is finished with a tasty yeasted hazelnut and sage pesto. This recipe makes enough bolognese to feed 8 people but you can freeze any leftovers.
See the full recipe here: https://www.greatbritishchefs.com/recipes/root-vegetable-bolognese-recipe

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