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Member recipe

Quorn Spaghetti Bolognese

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(15 ratings)

Member recipe by


Serves 4

This Quorn speghetti bolognese recipe is suitable for both vegetarians and those who just love Quorn!

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  • 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


    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.
    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.
    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.

Comments, questions and tips

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Michaela Scrivin
26th Jul, 2019
Really lovely, thanks for sharing. Swapped out some of the wine for stock, and the mushrooms for a courgette (both subs due to a fussy child). Realised last minute that we had run out of quorn mince so fried some quorn swedish meatballs seperately then had them with the sauce. Still delicious despite all the tinkering!
2nd Jan, 2018
Does anyone know the nutritional value for this? Trying to not explode after Xmas :(
Rachel Dacre's picture
Rachel Dacre
22nd Jan, 2018
It will vary depending on what specific brands you use - i.e. what brand of veg stock or if it's homemade, but for me (using passata instead of chopped tomatoes, only 1tbsp of oil and a light sprinkling of hard cheese it worked out at: calories: 540, carbs: 83g, fat: 7g, sat fat: 1g, protein: 26g, sugars: 14g. is an excellent website to work out nutritional values for foods.
27th Aug, 2017
This is now my go-to bolognese recipe - thank you! I usually use an Italian Herb Mix rather than the individual herbs but other than that, I do it exactly like this.
1st Feb, 2016
Really enjoyed this as it has far more flavour than most vege bol recipes. I had fresh oregano so added a lot. I'm definitely making it again.
lornamcinnes's picture
26th Feb, 2015
Nice recipe, thank you. I used only half a (Knorr vegetable) stock cube in 200ml of water and found it flavoursome enough. I also boiled the carrot and celery for a few minutes before frying with the onion (and in fact used the water they were cooked in as the liquid for the stock cube), as carrot never seems to me to get soft enough from frying alone. Very tasty.
22nd Aug, 2018
Do you need to defrost the quorn first?
10th Dec, 2019
No, just chuck it in!
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