Good morning everybody! Hope you’re all ok. My mum had her Pre-op appointment last week which didn’t go how we thought it would as they want her to have another scan to investigate a bit more before they decide to operate, so at the moment we’re waiting for an appointment to come through, which should hopefully be soon as they want to get to the bottom of what is causing her so much pain as quick as possible. In other news, this week is quite a busy one as we’ve got a meeting tomorrow and Friday, both of which could take an hour or two (depending on what we talk about), and then on Sunday we’re visiting my Nan (my Mum’s Mum) and making a little visit to see my Grandad (my Dad’s Dad) as next Tuesday would’ve been my Nannies birthday, so we’re going to go and see him and make sure he’s doing ok. Oh and on top of that my mum and I need to find some time to get my dad a present as it’s his birthday next Wednesday.

Anyway, shall we move on with today’s post?… Spaghetti Bolognese is one of those recipes that takes me back to my childhood as it was and still is a popular dish of my dad’s to make. As my mum was the main cook in our house growing up, whenever my dad made dinner this would be his go-to meal, although when I was young he made it with proper mince but changed it to be more vegetarian-friendly when I couldn’t eat meat anymore and I thought It would be nice share the recipe with you.

Quorn Spaghetti Bolognese

Ingredients:

• 300g Quorn Mince
• 2 tbsp Olive Oil
• 1 Onion, very finely diced
• 2 Cloves Garlic, crushed
• 200g Mushrooms (such as Mini Portabellos), diced
• 2 tbsp Red Pesto
• 400ml Tomato Passata
• 1 tbsp Vegetarian Worcestershire Sauce
• 1 Vegetable Stock Cube, dissolved in 150ml hot water
• 1 tbsp Tomato Puree
• 1 tsp Dried Oregano
• Salt and Pepper, to taste
• 500g Spaghetti
• Hard Cheese of your choice, grated to serve (optional)

Method:

Preheat the oil over medium to high heat, add the onion and cook for 2-3 minutes stirring often.

Add the garlic and mushrooms, cover, and cook over medium/high heat stirring frequently for 2-3 minutes.

Increase the heat, and add the Quorn Mince, pesto, passata, vegetarian Worcestershire sauce, vegetable stock, tomato puree, and oregano. Stir well, cover, and cook for 8-10 minutes.

Meanwhile, cook the fresh spaghetti according to the pack instructions

Pour Quorn’s bolognese sauce over the spaghetti, season to taste, and top with the grated cheese

Enjoy!

*Side note: If you’ve run out of spaghetti or just aren’t a fan, you could swap it for a different type of pasta instead. Tagliatelle, penne, spirals, or bows would work just as well.*

*You can also swap the pasta for something different like serving your Bolognese with gnocchi or topping a jacket potato with the Bolognese sauce instead.*

Thank you for visiting my blog and reading today’s post. The recipe can be altered using Mince Beef, just follow the directions on the packet to make sure it is cooked through properly. I hope you all enjoy the rest of the week and I will see you next time!