A self-proclaimed spaghetti bolognese enthusiast, Rebecca Koncienzcy tried out a quick and easy twist on a classic for the Express. But one surprising ingredient took it to new levels of flavour – here’s how it went:
I usually whip up my own version of bolognese without needing a recipe. However, when Quorn sent me their new recipe mince, I decided to try their 15-minute method.
The Quorn version includes many classic ingredients, though I’d make a few tweaks. One intriguing addition was two tablespoons of red pesto – an ingredient I’d never considered but which makes sense for adding extra flavour and can be used like tomato puree.
I found it did enhance the taste and is something I’ll incorporate in future Quorn or mince bolognese. Just think of it as a tomato puree alternative.
To prepare, heat oil over medium to high heat, add onion and cook for two to three minutes, stirring often. Add garlic and mushrooms, cover and cook over medium/high heat, stirring frequently for another two to three minutes.
Increase the heat, add the Quorn Mince, pesto, passata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well, cover and cook for eight to 10 minutes. Meanwhile, cook the fresh spaghetti as per pack instructions.
Pour the Quorn bolognese sauce over the spaghetti, season to taste and top with grated cheese.
Excluding preparation time, this dish does indeed take 15 minutes to cook. It’s straightforward to follow – after sautéing the onions and mushrooms, it’s simply a matter of tossing everything else into the pan and letting it simmer.
The dish was not only delicious but also felt like a healthy choice, with each serving containing 464 calories and packed with 22.8g of protein. The sauce was impressively flavourful for just 15 minutes of cooking.
My teenage son didn’t even realise it wasn’t meat at first, while my notoriously picky four-year-old asked for seconds – a rare occurrence indeed.
Although the recipe is meant to serve four, I had enough leftovers for lunch the next day, which was ideal. Apart from the addition of red pesto, it closely resembles my own bolognese recipe, which I’ve occasionally made with vegetarian alternatives like Quorn or lentils.
However, if I were to make it again, I would make three changes. Firstly, I’d add a carrot and a stick of celery to the onion for added depth of flavour and extra veggies, although this would increase the prep time.
Secondly, I’d replace fresh garlic with jarred garlic for convenience and easier measurement. Lastly, I’d substitute Worcestershire sauce with balsamic vinegar for its rich sweetness.
All in all, it’s a fantastic staple dish to have in your culinary repertoire, whether you’re vegetarian or not.
For more Quorn recipes, visit their website https://www.quorn.co.uk/recipes/.