Vegetarian Bolognese served on a plate

Vegetarian Bolognese

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(1 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 4

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal453
  • fat10g
  • saturates2g
  • carbs62g
  • sugars13g
  • fibre11g
  • protein24g
  • salt1.1g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, very finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, very finely chopped
  • 1 garlic clove, crushed
  • 350g frozen Quorn mince
  • 1 bay leaf
  • 500ml passata
  • 1 good-quality vegetable stock cube
  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • small bunch basil, chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 600g cooked spaghetti or other pasta shape (about 250g dried)
  • vegetarian hard cheese, to serve

Method

  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 Quorn (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.

  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.

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