Vegetarian bolognese
Serves: 4
Ingredients:
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 carrots (very finely chopped)
- 1 garlic clove (crushed)
- 2 celery sticks (very finely chopped)
- 350g frozen Quorn mince
- 1 bay leaf
- 500ml passata
- 1 good-quality vegetable stock cube
- 100ml milk
- small bunch basil (chopped)
- 600g cooked spaghetti or other pasta shape (about 250g dried)
- to serve vegetarian hard cheese.
Method:
- Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there’s no need to defrost it) and fry for a couple of minutes. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
- Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and boil according to pack instructions – usually about 9-10 minutes – until just tender. Drain the spaghetti and pile into 4 bowls.
- Turn down the heat and simmer for 30 minutes or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 minutes. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you would like to.
