Ingredients (serves 4) :
- 400 gms of Quorn Mince
- 1 x 400 gm tin of chopped tomatoes
- 150ml of Beef or alternatively use around a half a tablespoon of Marmite/Vegemite with 150ml of Hot Water as a vegetarian alternative
- 300ml of Red Wine
- 2 tbl spoon olive oil
- 2 Tablespoons of Tomato Purée
- 1 large chopped onion
- 300g of sliced chestnut mushrooms.
- 2 cloves of garlic
- A few dashes of Worcester Sauce / if vegetarian don’t use as it has Anchovies in it.
- 1 teaspoon of dried basil, half a teaspoon of dried oregano
- teaspoon of granulated sugar
- large pinch of salt
- dash of ground black pepper
- 320 gm Spaghetti/Pasta (don’t use quick cook unless you hate the people eating it)
- 40 gm finely grated Parmesan (Parmigiano Reggiano) cheese or Vegetarian Italian Hard Cheese alternative (Note for Zoe, Genuine Parmesan is never Vegetarian)
Method :
- Heat a large heavy based Frying pan to a medium heat and add olive oil
- Throw in your chopped onion, garlic and fry gently until the onions are translucent.
- Add the Quorn and heat for around 5 – 10 minutes until cooked.
- Add the Mushrooms and cook for around a minute.
- Add the tomato purée and stir for around 2 – 3 minutes.
- Bring a large pan of water to the boil and add a large pinch of salt to the water once boiling.
- Add the Red Wine and bring to simmer and reduce for 3 – 4 minutes
- Add half the stock, stir and simmer for a few minutes.
- Add the tinned tomatoes and stir.
- Add the sugar, salt, a couple of twists of black pepper, herbs and stir well.
- Add the remaining stock and Worcester Sauce (if using) and bring to a simmer.
- let it simmer for about for 12 minutes stirring regularly to ensure it doesn’t catch.
- Add your pasta/spaghetti to the pan of boiling salted water and cook for 9-10 minutes.
- Once pasta/spaghetti is cooked, drain and stir into it, 1 tablespoon of olive oil and your grated Cheese and stir.
- Serve your now ready bolognese over the now cooked and seasoned pasta.