Homemade Quorn Spaghetti Bolognese
Not only is this a delicious recipe but it’s great for meal preparation. It’s also gluten free, dairy free, vegan and vegetarian friendly!
Ingredients
For the Quorn
- 2 Tablespoons olive oil
- 350g Quorn Mince,
- 1 Onion, finely diced
- 1 Carrot, finely chopped
- 1 Stick of celery, finely chopped
- 2 Cups of mushrooms, finely chopped
- 2 Tablespoons tomato purée
- 1 Teaspoon Oregano
- 1 Teaspoon Basil
- 1 Teaspoon Thyme
- 1 Teaspoon Sage
- 1 Teaspoon Red Pepper Flakes
For Homemade Tomato Pasta Sauce
- 1 Tablespoon Olive oil
- ½ Onion, finely diced
- ½ Teaspoon Dried oregano
- 1 Tablespoon Tomato paste
- 300g Canned diced tomatoes
- Sea salt and ground black pepper, to taste
- ¼ Cup chopped fresh basil
- ¼ Cup) chopped fresh flat leaf parsley
Spaghetti
- 350g Brown/gluten free spaghetti
Instructions
- First prepare the sauce by heating the olive oil in a medium saucepan over medium heat. Add the onion, garlic and oregano and cook for 3-4 minutes until softened, stirring frequently.
- Add the tomato paste and cook for 1 minute, stirring constantly
- Add the diced tomatoes, reduce the heat to medium-low and simmer for 8-10 minutes, until thickened, stirring occasionally.
- Season with salt and pepper, if desired. Remove from the heat and stir through the fresh basil and parsley and adjust the seasoning if needed.
- Transfer the sauce to a high-powered blender (or use a stick blender) and blend until the desired consistency is reached. For a chunkier sauce, puree half of the sauce mixture and mix it back through the sauce. For a smooth sauce, puree it all, set aside
- Cook the spaghetti according to package instructions
- To prepare the Quorn mince, heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms, herbs and fry for a further 2-3 minutes
- Add the sauce to the Quorn, stir to combine and fry for a further 5 minutes
- Serve on a bed of the cooked spaghetti