Quorn Bolognese With Roasted Vegetables Recipes

EASY QUORN BOLOGNESE

Steps:

• In a large saucepan over a medium/low heat, add the olive oil and onion to saute for around 3 minutes. Add a generous pinch of salt and pepper.
• Next, add the carrot, aubergine and celery into the pan. Continue to fry for around 5 minutes. Stirring occasionally. Season with salt and pepper.
• When the aubergine starts to reduce in size and the carrot begins to soften, add the tomato puree, garlic, fresh thyme and mixed herbs to fry for a couple of minutes before adding the plum tomatoes, stock and quorn mince.
• Stir to combine and cover with a lid. Leave to simmer for 20-30 minutes, stirring occasionally.
• During this time, cook your pasta to two minutes shy of the packet time, reserving some pasta water before draining.

VEGETARIAN BOLOGNESE

Steps:

• Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
• Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.