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Vegetarian bolognese

• Lulu Grimes

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.6 out of 5.83 ratingsRate

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Make the most of vegetarian mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners

Freezable

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 2 tbsp olive oil

  or another cooking oil

• 1 medium onion

  finely chopped

• 2 carrots

  very finely chopped

• 2 celery sticks

  very finely chopped

• 1 garlic clove

  crushed

• 350g frozen vegetarian mince

• 1 bay leaf

• 500ml passata

• 1 vegetable stock cube

• 100ml milk

• small bunch basil

  chopped

• 600g cooked spaghetti

  or other pasta shape (about 250g dried)

• vegetarian hard cheese

  to serve, optional

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Nutrition: Per serving

• kcal453

  low

• fat10g

  low

• saturates2g

• carbs62g

• sugars13g

  low

• fibre11g

  high

• protein24g

  high

• salt1.1g

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Method

• step 1

  Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the vegetarian mince (there’s no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.

• step 2

  Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

Recipe from Good Food magazine, January 2019

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A star rating of 4.6 out of 5.83 ratings

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