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Vegetarian bolognese recipe
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Looking for the perfect vegetarian Bolognese recipe? Well look no further. This veg-packed option uses vegetarian mince, try a meat-substitute or veggie sausages (just remember to remove the casing), then cook in a rich tomato sauce and serve with a bowl of spaghetti, linguine or even tagliatelle. See method
Ingredients
- 175g dried pasta
- 1 tbsp vegetable oil
- 1 small onion, peeled and finely chopped
- 1 medium carrot, peeled and cut into small dice
- 1 clove garlic, finely chopped
- 300g vegetarian mince
- 1 vegetable stock cube, made up to 150ml
- 400g chopped tomatoes
- 1 tbsp tomato ketchup
- dash of Tabasco sauce or chilli sauce
- 2 tbsp basil leaves, torn
- 50g Cheddar or mozzarella cheese, grated (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
2210kj
525kcal
26%
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Fat
22g
31%
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Saturates
4g
22%
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Sugars
11g
13%
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Salt
2.6g
44%
of the reference intake
Carbohydrate 46.5g
Protein 33.2g
Fibre 6.3g
Method
- Cook the pasta according to the pack instructions, drain and set aside.
- Meanwhile, heat the oil in a large non-stick pan and cook the onion and diced carrot for 5 minutes, add the garlic and cook for a further minute.
- Add the mince, stock, tomatoes, ketchup and Tabasco or chilli sauce, season to taste.
- Bring to the boil, reduce heat, cover and simmer for 15 minutes. Stir through the basil and the cooked pasta.
- Transfer to four heatproof dishes, sprinkle over the cheese and serve immediately. Serve with garlic bread and a crisp green salad.
See more Vegetarian recipes