I am a spaghetti bolognese fan, and I can comfortably make my own version without a recipe at home. But when Quorn sent me some of their new recipe Quorn mince, I decided to give their 15 minute recipe a go. There are a lot of classic ingredients in the Quorn version, although I think I would make a few changes, but one ingredient that did intrigue me was two tablespoons of red pesto.
This is something I have never thought of adding, but feel it makes perfect sense to add in as much flavour as possible and it can also be treated like tomato puree. I found it did add to the flavour and is something I will try again in the future in Quorn or mince bolognese. Ingredients: 300g Quorn Mince Two tbsp olive oil One onion, very finely diced Two cloves garlic, crushed 200g mushrooms such as mini portabellos, diced Two tbsp red pesto 400ml tomato passata One tbsp vegetarian Worcestershire sauce One vegetable stock cube, dissolved in 150ml hot water One tbsp tomato puree One tsp dried oregano Salt and pepper to taste 500g fresh spaghetti Hard cheese of your choice, grated to serve (optional) Method: Pre heat the oil over a medium to high heat, add the onion and cook for two to three minutes stirring often.
Add the garlic and mushrooms, cover and cook over a medium/high heat stirring frequently for 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 .
