Veggie Bolognese
Check out this veggie twist on a family favourite!
Per serving: 442kcals, 11.1g fat (2g saturated), 60.8g carbs, 8.4g sugars, 23.6g protein, 7.1g fibre, 0.446g sodium
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Prep: Cook: |
5 minutes 25 minutes |
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| Difficulty: | Easy | |
| Serves: | 4 portions |
| Ingredients |
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| 300g Quorn Mince |
| 2 tbsp olive oil |
| 1 onion, finely chopped |
| 1 carrot, finely chopped |
| 1 celery stalk, finely chopped |
| Salt and black pepper |
| 2 garlic cloves, crushed |
| 200g mushrooms, chopped |
| 1 tbsp tomato purée |
| 100ml red wine |
| 2 tsp soy sauce |
| 150ml vegetable stock |
| 1 tsp oregano |
| 1 x 400g tin of plum tomatoes |
| 320g spaghetti |
directions
- Heat the oil in a large pan over a medium heat. Cook the onion, carrot and celery for 5-6 minutes until softened. Season with salt and black pepper.
- Add the garlic, mushrooms and tomato purée and cook for 2-3 minutes. Stir in the red wine and allow to bubble until reduced by half.
- Add the soy sauce, stock and oregano and stir well to combine. Add the tinned tomatoes and crush them against the side of the pan using the back of a wooden spoon. Simmer gently for 8-10 minutes.
- Stir in the Quorn Mince and continue to cook over a low heat for five minutes. Stir in the basil and season to taste.
- Meanwhile, bring a large pan of salted water to a boil and cook the spaghetti according to package instructions. Drain well and serve with the veggie Bolognese sauce.
