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Vegetarian Spaghetti Bolognese

A simple, yet delicious vegetarian bolognese for a hearty Italian favourite

Course Main Course
Cuisine Italian
Keyword Pasta
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 469 kcal


  • 200 g Spaghetti
  • 150 g Quorn Mince (you can use beef/turkey/other meat)
  • 400 g Chopped Tomatoes
  • 1 tsp Garlic Powder
  • 1 medium Carrot diced
  • 1 stalk Celery chopped
  • 1 medium Onion chopped
  • 1 tbsp Tomato Puree
  • 1 tsp Dried Parsley
  • 1 tsp Dried Basil
  • 1 tsp Red Wine Vinegar
  • 1 tsp Olive Oil
  • Salt & Pepper


  1. 1. Add the oil, celery and carrot into a pan and sweat on a medium heat for 5-7 minutes. Making sure the vegetables don't stick or brown. When the celery and carrot begin to soften add the chopped tomatoes (and a splash of water around 10ml)

  2. 2. On a low-medium heat stir the vegetables and chopped tomatoes and add the basil, garlic powder, parsley, red wine vinegar and season. Place a lid on your pan and let simmer gently for around 15-20 minutes, checking on the sauce frequently

  3. 3. Boil water and add to a pan with your spaghetti around 10 minutes into your sauce simmering. In a separate pan add oil and your onion and mince (if you're using beef mince add a tsp of soy sauce to help brown), cook until onion softens and meat is cooked through

  4. 4. Take your sauce off the heat and using your hand blender, blend the sauce until all veg has been blended. Then transfer the onion and mince and stir into the sauce. Keep on a very low heat

  5. 5. When pasta is cooked, drain and then serve with sauce. Enjoy