Vegetarian Spaghetti Bolognese with Quorn
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 pack Quorn (Quorn hack)
- 1 dash olive oil
- 4 medium onion (s)
- 4 cloves garlic
- 0.5 ½ small carrot (s)
- 40 g celery
- 40 g parsley root (s)
- 1 tablespoon tomato paste
- 150 ml red wine
- 30 g butter
- 1 ½ liter tomato sauce, in summer from fresh Roma tomatoes, in winter from glass or can.
- salt and pepper
- sugar
- Paprika powder, noble sweet
- Sage, fresh
- Oregano, fresh
- 500 g spahetti
Print Recipe
Pin Recipe Instructions
- Cut the onions, carrots, garlic, celery and the parsley root into fine brunoise and sauté in a little olive oil. Add the tomato paste and roast it briefly, but be careful not to burn it, otherwise it will taste bitter. I like to add some butter to sweat the tomato paste, firstly I like the taste and secondly it is easier to roast.
- Deglaze with red wine and wait until the vegetables have completely absorbed the red wine and only then add the tomato sauce. Let it simmer for about 25 minutes with the lid closed. Season the tomato sauce with salt, pepper, a little sugar, paprika powder, sage and oregano.
- When the sauce is ready and tastes good, add the Quorn mince, then simmer for another 10 minutes.
- In the meantime, cook the noodles in enough salted water until they are firm to the bite. After draining, add a little butter and serve the pasta with the sauce.
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