Spaghetti Bolognese
Ingredients
For the spaghetti Bolognese sauce:
- 2 medium onions, peeled and chopped
- 1tbsp olive oil
- 1 garlic clove, peeled and crushed
- 500g Quorn Mince
- 90g mushrooms, sliced
- 1tsp dried oregano or mixed herbs
- 400g can tomatoes or chopped tomatoes
- 300ml hot vegetable stock
- 1tbsp tomato ketchup or purée
- 1tbsp Worcestershire sauce
- salt and ground black pepper
To serve:
- 350g spaghetti
- Freshly grated Parmesan or vegetarian hard cheese
Method
- Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.
- Stir in the tomatoes, stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
-
Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese or vegetarian cheese on top. Serve immediately.
