Denise says:

  • Enjoy this veggie bolognaise with your favourite pasta – spaghetti, penne, tagliatelle.  Make double one for now and the second portion for the freezer.
  • Preparation Time:  20 minutes
  • Cooking Time:  25 minutes
  • Serves: 4-6 people


  • 1 tablespoon olive oil
  • 2 onions – peeled and finely chopped
  • 3 cloves garlic 2 large carrots – peeled and roughly chopped
  • 2 red peppers – quartered, deseed and cubed
  • 2 large carrots – peeled and roughly chopped
  • ~
  • 200g mushroom – thickly sliced 300g vegetarian mince /quorn
  • 2 tins 400g chopped tomato
  • 1 teaspoon dried mixed herbs
  • 2 tablespoons tomato ketchup
  • 1 tablespoon vegetable stock concentrate


  1. Heat the oil in a large frying pan, add the onions, garlic, red peppers and carrots and cook over the heat, stirring frequently, for about 10 minutes until the onion is soft.
  2. Add the mushrooms, quorn and fry for a few minutes more.
  3. Tip the tomatoes into the pan, the herbs, ketchup and stock, then stir well to make a sauce.
  4. Season with salt and pepper, then cover and simmer for 12 minutes until the vegetables are cooked and the mixture is saucy rather than wet.
  5. Cook the pasta according to the packet instructions. Normally cook for 10 minutes in salty boiling water.  Drain and pour over the bolognaise sauce.