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Vegetarian Spaghetti Bolognese

Vegetarian Spaghetti Bolognese

Generally Spaghetti Bolognese is prepared with a sauce that is meat based known as a ragu. The sauce comes from Bologna in Northern Italy.

bar Vegetarian Spaghetti Bolognese
However this popular dish outside of Italy tends to be less rustic and more like a tomato sauce than a traditional ragu and is served with spaghetti as opposed to another shape of pasta such as tagliatelle but is tasty nonetheless.

Picture by Manju Malhi

Serves 4

2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
3-4 garlic cloves, crushed
200g mushrooms, finely chopped
400g tin chopped tomatoes
1 tbsp tomato purée
1 tsp dried oregano
1 tbsp tomato ketchup
1 tsp Worcestershire sauce (optional)
1 low salt vegetable stock cube dissolved in 200ml boiling water
350g Quorn or soya Mince
1/4 tsp freshly ground black pepper
350g brown or white spaghetti (dried)
6-8 fresh basil leaves, torn, for garnish
4 tbsp or 40g Italian style hard cheese or low fat Cheddar shavings, to serve


Heat the oil in a saucepan and fry the onion, carrot and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more. Add the Quorn or soya mince and cook stirring occasionally, until it starts to brown.
Add the tomatoes, tomato purée, dried oregano, tomato ketchup, Worcestershire sauce, if using, and vegetable stock. Cover and simmer gently for a further 8-10 minutes. Season with black pepper. Continue to cook over a low heat while you cook the spaghetti according to the instructions on the packet.
Drain the spaghetti, spoon the bolognese sauce over the top and serve, sprinkle with some basil leaves and vegetarian Italian hard cheese or Cheddar shavings.


(c) 2012

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