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Vegetarian Spaghetti Bologese
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5 from 4 votes

Vegetarian Spaghetti Bolognese

Author April J Harris


  • 1 tablespoon mild olive oil
  • 1 large red or white onion peeled and finely chopped
  • 1 red pepper de-seeded and finely chopped
  • 2 teaspoons Very Lazy Garlic or 2 garlic cloves peeled and minced
  • 1-350 gram about 12 ounce package fresh Quorn mince
  • 3 to 4 cups passata sieved tomatoes or tomato sauce (you may not need it all)
  • 1 Porcini mushroom stock cube
  • ½ cup boiling water
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper or to taste
  • 400 grams 14 ounces spaghetti
  • Vegetarian Parmesan cheese to serve


  • Bring a large pot of salted water to the boil.
  • Meanwhile, heat the oil in a large frying pan over medium heat.
  • Sauté the onion and red pepper for about five to seven minutes or until they begin to soften.
  • Stir in the garlic and cook for a moment or two.
  • Stir in the Quorn mince along with 2½ cups of passata (sieved tomatoes) or tomato sauce.
  • Dissolve the stock cube in the boiling water and add to the sauce.
  • Add the basil, oregano and pepper, stirring thoroughly.
  • Bring the mixture almost to the boil and then turn back and simmer for five minutes.
  • At this point you need to check the texture of the sauce. If you like your sauce very 'sauce-y' you will want to add some more sauce a bit at at time, until it reaches the consistency you like.
  • Simmer, uncovered while you cook the spaghetti in the boiling salted water according to package directions.
  • When the spaghetti is cooked, drain it and divide between four warmed plates.
  • Serve with the Vegetarian Spaghetti Bolognese Sauce and shaved Parmesan.
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