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Quorn Spaghetti Bolognese

By cookingragamuffin (GoodFood Community)
  • Rating: 5 out of 5.15 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
This Quorn speghetti bolognese recipe is suitable for both vegetarians and those who just love Quorn!
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Ingredients

  • 350g Quorn Mince,
  • 2 tbsp olive oil,
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 stick of celery, finely chopped
  • 200g mushrooms finely chopped
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube dissolved in 200ml boiling water
  • 100ml red wine
  • 1 tbsp tomato ketchup
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • 1 tsp dried majoram

350g spaghetti (dried)fresh basil leaves, torn, for garnish

  • Salt and freshly ground black pepper
  • Italian style hard cheese shavings to serve

Method

  • STEP 1
    Heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more.
  • STEP 2
    Add the tomatoes, tomato purée, red wine, dried herbs, tomato ketchup and vegetable stock. Cover and simmer gently for a further 8-10 minutes. Stir in the Quorn mince continue to cook over a low heat while you cook the spaghetti as per pack instructions, season to taste.
  • STEP 3
    Drain the spaghetti, spoon the bolognese sauce over the top and serve, sprinkle with some basil leaves and Parmesan or vegetarian Italian hard cheese shavings.
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    Overall rating

    Rating: 5 out of 5.15 ratings
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