Vegetarian bolognese

2 of 5-a-day bolognese family friendly fibre low cal low calorie low fat make ahead quorn bolognaise quorn bolognese quorn bolognese recipe quorn mince quorn recipes vegetarian vegetarian bolognes vegetarian pasta sauce veggie bolognese recipe veggie pasta

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Source

Ingredients

2 tbsp olive oil

1 medium onion , finely chopped

2 carrots , very finely chopped

2 celery sticks , very finely chopped

1 garlic clove , crushed

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)

vegetarian hard cheese , to serve

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 mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.

Turn down the heat and simmer for 30 mins 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 mins. 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 like. Can be frozen into portions and reheated.