Spaghetti Bolognese

This recipe is unusual in that it uses meat-free-mince instead of beef mince or a combination of meats. Apart from being healthier I personally much prefer it - you may be surprised.


For 1 Continued...
2 tbspn olive oil 1 clove garlic
125 gm onion (prepared weight) 1 tspn dried oregano
50 gm meat free mince (see note 1) 1 tspn dried basil
100 ml passata ¼ tspn soft brown sugar
3 tbspn chopped tomato 1 tbspn red wine vinegar
1 beef stock cube (see note 2) black pepper to taste
  100 gm dried spaghetti (see note 3)


Cooking - 26 min

  1. Heat the oil in a flameproof casserole, over a medium heat, and fry the onions for 5 min.
  2. Add the mince and fry, stirring, for 1 min.
  3. Add 100 ml water, passata, chopped tomatoes, and crush in the stock cube.
  4. Add the garlic, oregano, basil, sugar, red wine vinegar and pepper.
  5. Stir well, season and bring to the boil and then simmer, covered, for 20 min, stirring regularly and adding little pasta water if needed to maintain the desired sauce consistency


  1. Serve with spaghetti and garnish with parmesan cheese.


(1) 'Own brand' meat-free-mince can usually be purchased at most supermarkets but 'Quorn' can also be used.
(2) For a vegetarian meal a vegetable stock cube can be used.
(3) The spaghetti should be cooked in salted, boiling water to coincide with the cooking time of the bolognese sauce. The times indicated on most pasta packets is too long for an 'al dente' result and I recommend no more than 9 or 10 mins.
I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge Image
Enlarge image

The finished meal

Valid XHTML 1.0 Strict