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Recipes

Spaghetti Bolognese

60 mins
Serves 4-6
Savoury pancakes

Spaghetti Bolognese is a firm family favourite. This recipe utilises vegetable protein based mince. My favourite is ‘Quorn’ for texture, you keep and cook it straight from the freezer so it is ready to use when you are. Alternative proteins for the sauce include brown lentils, cooked or in a tin, and rehydrated TVP. Tofu can also be utilized for creating a ‘mince’ as can processed tempeh. For the tofu substitute freeze a block of tofu, defrost, squeeze out the excess water then crumble up well. You could also use this mince as a base for shepherd’s pie.

Our thanks to Anna for sharing these with us all! See Anna’s website www.theveggietre.com for more delicious recipes.

Ingredients

1 onion, finely diced

2 cloves garlic, crushed

3 mushrooms, finely diced

1 carrot, stick celery or capsicum, finely diced

4 Tbsp olive oil (increase if dairy-free)

2 Tbsp butter (optional)

300g vegetarian mince or alternative

150 ml red wine or red wine vinegar with a pinch of sugar

1 x 700m

l jar passata or 2 x 400g can chopped tomatoes

400ml water

2 Tbsp balsamic reduction

5 sprigs fresh thyme, tough stalks removed

1 sprig sage, leaves roughly chopped

1 tsp dried oregano

1 small stalk of fresh rosemary, stripped and leaves roughly chopped

2 bay leaves

30g pine nuts (optional)

½ tsp salt

¼ tsp cracked black pepper

2 Tbsp salt

400g dried spaghetti, wholemeal or gluten-free

150g Parmesan cheese, dairy or hemp parmesan

Directions

1. Gather your ingredients and prepare the following:

1 onion, finely diced

2 cloves garlic, crushed

3 mushrooms, finely diced

1 carrot, stick celery or capsicum, finely diced

2. You will need 2 large pots, the larger one with a lid. In the first pot, heat together:

4 Tbsp olive oil (increase if dairy-free)

2 Tbsp butter (optional)

3. On a high heat, add the prepared veggies and fry until they start to colour. Next, add:

300g vegetarian mince or alternative

4. Fry for a couple of minutes, then add:

150 ml red wine or red wine vinegar with a pinch of sugar

5. Stir through and reduce the heat for 1 minute. Then add:

1 x 700m

l jar passata or 2 x 400g can chopped tomatoes

400ml water

2 Tbsp balsamic reduction

5 sprigs fresh thyme, tough stalks removed

1 sprig sage, leaves roughly chopped

1 tsp dried oregano

1 small stalk of fresh rosemary, stripped and leaves roughly chopped

2 bay leaves

30g pine nuts (optional)

6. Simmer for 25 minutes, stirring occasionally. When thickened, season with:

½ tsp salt

¼ tsp cracked black pepper

7. Fill the second pot ¾ full with water, cover and bring it to the boil. Add:

2 Tbsp salt

400g dried spaghetti, wholemeal or gluten-free

Stir, then boil for 10 minutes or until just cooked through. Drain through a colander and put back in the pot (not on the heat though), add the sauce and mix through gently, using tongs.

8. Grate the following amount of cheese:

150g Parmesan cheese, dairy or hemp parmesan 

9. Add some to the pasta and use the rest to top each portion and serve with rocket drizzled with balsamic reduction, extra virgin olive oil and salt.


1 There is also a variety of plant based frozen “mince” products available in supermarkets eg from Sanitarium, Bean Supreme, [check names] and the Casserole Mince mentioned by Tristan H in her column