Vegetarian Spaghetti Bolognese
|Olive oil||2 Tablespoon|
|Onion||1 , peeled, finely chopped|
|Carrot||1 , peeled, finely chopped|
|Celery stick||1 , trimmed and finely chopped|
|Quorn mince||8 Ounce (225 Grams)|
|Red wine||5 Fluid Ounce (150 Milliliter)|
|Vegetable stock||1⁄2 Pint (300 Milliliter)|
|Mushroom ketchup||1 Teaspoon|
|Tomato puree||4 Tablespoon|
|Dried spaghetti||12 Ounce (350 Grams)|
|Half fat creme fraiche||4 Tablespoon|
|Freshly ground black pepper||To Taste|
|Freshly chopped parsley||1 Tablespoon|
1. Heat the oil in a large saucepan and add the onion, carrot and celery. Cook gently for 10 minutes, adding a little water if necessary, until softened and starting to brown.
2. Add the Quorn mince and cook a further 2-3 minutes before adding the red wine. Increase the heat and simmer gently until nearly all the wine has evaporated.
3. Mix together the vegetable stock and mushroom ketchup and add about half to the Quorn mixture along with the tomato puree. Cover and simmer gently for about 45 minutes, adding the remaining stock as necessary.
4. Meanwhile, bring a large pan of salted water to the boil and add the spaghetti. Cook until al dente or according to the packet instructions. Drain well. Remove the sauce from the heat, add the creme fraiche and season to taste with salt and pepper. Stir in the parsley and serve immediately with the pasta.