Simon’s Spaghetti Bolognese
My veggie spag-bol incorporates a classic ragu with our own personal spicy, full-of-taste twist. Hugo goes absolutely mental for this one… and rightly so!
650 per portion
About this Recipe
By: Simon Cooper
As a vegetarian, I absolutely love the frozen Quorn mince. It’s lean, easy to cook and has absolutely no imperfections. The standard spag-bol always lack a bit of oomph so this version should satisfy you and your family, especially the little ones.
- Quorn Mince 500g
- Red onion x 1
- Red pepper x 1
- Chopped tomatoes can 400g
- tsp Marmite
- Squeeze of BBQ sauce
- Oxo cube / stock
- tsp Paprika
- 100g grated parmesan
- Basil garnish
This needs to be modified to your needs.
Add a cheddar sprinkle if parmesan isn’t available. Add chillis, chilli flakes or chilli powder for a fiery kick. Add red wine for date nights (without the kids). Add any finely chopped veg that you have in the fridge that needs eating up.
Essentially this recipe will change each and every time you make it… and rightly so.
Step by Step Instructions
On a high heat, fry up the mince, and finely-diced vegetables
Add the Marmite a decent squeeze of BBQ sauce, the red Oxo cube / stock, paprika and oregano
Bring a pan of water to the boil and add spaghetti for four. Twist and let-go of the pasta into the pan to distribute the spaghetti evenly. Simmer for 15 minutes
Add the can of tomatoes and simmer for 15 minutes on a low heat
Drain the pasta and divide into four dinner bowls.
Add a quarter of the ragu to each bowl with a few sprigs of fresh basil in the centre
Serve with your desired sprinkle of cheddar or parmesan