Classic Quorn Spaghetti Bolognese

Method

1. Peel and finely chop the onion. Place each vegetable on the plate as you prepare them.
2. Peel and cut the carrots into approximately 1cm dice.
3. Wash the celery and cut into 1cm squares.
4. Wipe the mushrooms and roughly slice them.
5. Peel and crush the garlic.
6. Heat the oil in a large frying pan or saucepan and fry the onion over a medium heat for 2-3 minutes, until beginning to soften.
7. Add the carrots and celery and fry for another 3-4 minutes, stirring frequently.
8. Add the garlic and stir for another minute.
9. Place lentils in a sieve and rinse under cold running water. Add to the sauce.
10. Pour in the tinned tomatoes, vegetable stock and wine.
11. Add the oregano and yeast extract.
12. Turn up the heat to bring the mixture to a boil and then reduce the heat to a simmer (gently bubbling) for 5 minutes.
13. Add the Quorn mince and continue to simmer for the next 15 minutes, stirring occasionally.
14. Check the seasoning and add ground black pepper to taste.

To cook the spaghetti:

1. Meanwhile, heat a large pan ¾‘s full of water until it is boiling. Use a lid to speed up the process.
2. Add the pasta to the boiling water.
3. Bring the water back up to the boil then turn it down to a simmer. Cook according to the time on the packet.
4. Stir the pasta twice during cooking to ensure the strands don’t stick together.
5. When cooked, place the colander in the sink and drain the pasta.

To cook the tenderstem broccoli

1. Wash the tenderstem broccoli and steam or boil for 3-4 minutes, until just tender.

To serve

1. Using the tongs, divide the spaghetti between the plates.
2. Top with the Quorn Bolognese.
3. Grate a little parmesan over each portion.
4. Garnish each plate with a few fresh basil leaves if available.
5. Divide the broccoli between the plates and serve.

Click here to try our Reinvention Test and cook up a storm with our Loaded Sweet Potatoes using leftover Quorn Bolognese.