Ingredients

  • 2 tablespoons olive oil
  • 1 onion, peeled and finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 2 garlic cloves, crushed
  • 200g mushrooms, finely chopped
  • 1 x 390g carton chopped tomatoes
  • 1 tablespoon tomato purée
  • 100ml red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried majoram
  • 1 tablespoon tomato ketchup
  • 200ml vegetable stock
  • 1 x 350g pack Quorn mince
  • 350g spaghetti
  • Fresh basil leaves, torn, to garnish
  • Vegetarian hard cheese alternative, cut into shavings, to serve (optional)

Method

  1. 1

    Heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more.

  2. 2

    Add the tomatoes, tomato purée, red wine, dried herbs, tomato ketchup and vegetable stock. Cover and simmer gently for a further 8-10 minutes.

  3. 3

    Stir in the Quorn mince and continue to cook over a low heat. Season to taste.

  4. 4

    While the mince is simmering, cook the spaghetti as per pack instructions, then drain.

  5. 5

    Spoon the bolognese sauce over the cooked spaghetti, and serve sprinkled with some basil leaves and vegetarian Italian hard cheese shavings.

  6. 6

    * For more information on whether ingredients are suitable for vegetarians, always check the food packaging and nutrition labels.

Nutritional Details

Each serving provides
  • Energy 2227kj 532kcal 27%
  • Fat 11.8g 17%
  • Saturates 1.7g 9%
  • Sugars 10.7g 12%
  • Salt 1.7g 28%

% of the Reference Intakes

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