Vegetarian Spaghetti Bolognese
Servings 4
A hearty version of the meaty original, my Vegetarian Spaghetti Bolognese is delicious, nutritious and easy to make too!
Ingredients
- 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
- 12 ounces fresh Quorn mince or your preferred fresh vegetarian mince from the chiller cabinet
- 3 to 4 cups passata, sieved tomatoes or tomato sauce (you may not need it all)
- 1 Porcini mushroom stock cube or vegetable stock cube
- ½ cup boiling water
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground pepper or to taste
- 14 ounces spaghetti
- Vegetarian Parmesan cheese, to garnish
Instructions
- 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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