Saturday lockdown dinner? Try our Veg Ragu
Vegetarian Ragu – Try it for yourself!
Everyone loves a good Ragu (or Spaghetti Bolognese), so for research purposes, we tried this veggie option from Quorn.
We wouldn’t dream of saying that it’s the same as a Ragu you will get in Bologna, but it’s a very good alternative that’s very easy to make at home.
We have started to make this every week since we have been looking for tasty Saturday night dinners and we love it! If you have a little bit of patience to let everything simmer nicely over a few hours, it really is worth it! And it tastes even better the next day, or the day after that. We get about 6 portions from this.
- 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 fresh spaghetti – Note: Italian’s will always use Rigatoni, never spaghetti
- Hard cheese of your choice, grated to serve (optional)
- Pre heat the oil over a medium to high heat, add the onion and cook for 2-3 minutes stirring often. Add the garlic and mushrooms, cover and cook over a medium/high heat stirring frequently for 2-3 minutes
- Increase the heat, 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 pasta according to pack instructions
- Pour Quorn’s bolognese sauce over the pasta, season to taste and top with the grated cheese
- Editors Notes: Tinned tomatoes can be used instead of Passata. Adding a little red wine to the mince before the tomatoes help to enhance the flavour. We would recommend cooking for longer to let the flavour come through, just add a little water as you go.