Veggie Bolognese

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Per serving: 442kcals, 11.1g fat (2g saturated), 60.8g carbs, 8.4g sugars, 23.6g protein, 7.1g fibre, 0.446g sodium

Prep:
Cook:
5 minutes
25 minutes
Difficulty: Easy
Serves: 4 portions
Ingredients
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.