Quorn Bolognese

This recipe uses Quorn mince, but feel free to replace with regular beef mince. The sauce doesn’t call for too many ingredients, over the years I’ve realised that the best ingredient for a tomato-based pasta sauce, is time. The longer you simmer the sauce for, the tastier it’ll be. The sauce becomes something special if you allow it to do it’s thing. I’ve used passata for this recipe. But if you find it easier to get hold of pasta sauce, then use that. The flavour of the bottled sauce doesn’t matter, as long as it’s nothing too strong as you’re adding your own flavours to it.

You’ll need:
2 tablespoons butter
Olive oil – as needed
1 dried bay leaf
2 cloves of garlic – peeled and sliced finely
1 bunch asparagus – remove ends and slice finely (optional, or replace with mushrooms)
1 small white onion – peeled and diced
1 packet Quorn mince
1 bottle Passata
4 teaspoons roasted red chilli powder
1 teaspoon dried chili flakes
3 teaspoons Gourmet Garden Italian Herb Blend Paste
Pinch of sugar
Black pepper
Salt to taste
Water


Method:
Heat butter and 2 tablespoons of olive oil, add garlic, onion, bay leaf and asparagus. Add a pinch of salt and sugar.
Saute on low heat until the onions are soft. Add Quorn mince and fry until the mince is dry and separate. Add roasted red chilli powder and enough oil to prevent the mince from sticking to the bottom of the pot.

As the Quorn isn’t real meat, it will not release any fat while cooking, so keep an eye and add olive oil as you need. Keep frying the Quorn until it’s dry.

Add tomato sauce, salt and 2 teaspoons of the Herb blend paste and dried chili flakes. Add 1 bottle worth of water. Cover pot and simmer on a low flame for about 15 minutes. Remove lid, add 1 teaspoon of herb paste. Season with salt and pepper. The colour of the sauce should be a dark rich red.

Serve with pasta of your choice, some freshly grated parmesan on top – Enjoy!

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