[ RECIPE ] Spaghetti Bolognese
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- Olive Oil⠀
- 200g Vegetable Mix (onions, carrots, celery)⠀
- (or 2 Brown Onions, 2 Carrots, 2 Celery Sticks - diced)⠀
- Salt & Pepper⠀
- 2 Garlic Cloves (crushed)⠀
- Handful of Fresh Rosemary (chopped)⠀
- 500g Quorn Mince⠀
- 250ml Red Wine (full-bodied)⠀
- 2 x 400g Passata⠀
- 3 tablespoons Tomato Purée⠀
- 1 Chicken Stock Cube⠀
- 40g Cherry Tomatoes (halved)⠀
- 2 Bay Leaves⠀
- Handful Fresh Basil⠀
- 1 tablespoon Dried Oregano⠀
- Large Pinch of Sugar⠀
- Spaghetti
Instructions
- Heat a large casserole dish on a medium-high heat and add a tablespoon of olive oil. Once the pan is hot add the vegetable mix, season and fry for 5 minutes until softened. ⠀
- Add the crushed garlic and rosemary then fry for an additional 2 minutes before adding the turkey mince with a generous amount of seasoning. Break the mince up with a wooden spoon and fry until browned (around 10-15 minutes).⠀
- Next add the red wine and cook for 2 minutes until the alcohol has burnt off, then add the remaining ingredients (except the spaghetti) and simmer gently with the lid on for 45 minutes to an hour, stirring occasionally (add additional warm water if drying out). ⠀
- With 15 minutes remaining, cook the spaghetti in salted boiling water until ready. Combine everything together and add additional fresh basil leaves then serve.
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