Spaghetti alla Coco-Bolognese


For the pasta

150 grams spaghetti 

water (about 1.5-2 litres)



For the sauce

¼ cup red onion roughly chopped

1/3 celery stalk roughly chopped

¼ carrot roughly chopped

½ cup minced mushrooms (optional for an enhanced meaty flavour)

¾ cup MightyBee virgin coconut meat roughly

1 clove

1 teaspoon soy sauce

½ teaspoon dry rosemary

½ cup or more plain tomato sauce or pelati

2 tablespoons olive oil


1. Prepare the sauce by processing together onion, celery, carrot and coconut meat until you reach a minced texture. Briefly fry this mix in a pan with the olive oil. Add the mushrooms if you decide to include them in your recipe. Cook for about 10 minutes and add the clove, the rosemary and the soy sauce. Cook for 5 more minutes and then add the tomato sauce. Let it simmer until the tomato sauce has dried up a little.

2. Bring the water to the boil in a large pan. Add a handful of salt and the spaghetti. Cook for about 8-10 minutes stirring every now and then. When spaghetti are cooked, drain from water, transfer to a serving plate and top with the sauce and a little additional olive oil.