Quorn bolognaise with wholewheat spaghetti


What to cook on a Wednesday evening for one

From this recipe, you should have plenty of bolognaise left over for two more servings. All you’ll need to cook next time is the spaghetti!


  • 2 tbs olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 1 teaspoon of dried oregano
  • 100g closed-cup mushrooms
  • 1 tbs tomato puree
  • 300g Quorn mince
  • a dash of red wine (and a glass to enjoy with the meal!)
  • 500g sieved tomato passata
  • 75g wholewheat spaghetti
  • handful of basil leaves
  • a few sprinkles of grated cheddar (vegetarian of course!)


  1. Heat the oil in a large pan and add the onion, garlic and oregano.
  2. Sizzle on a medium heat for 2 minutes then add the mushrooms. After a minute, stir in the tomato puree.
  3. Add the Quorn mince and allow to sizzle for 5 minutes. If the mixture starts to get a little dry, add a drop more olive oil.
  4. Pour in a drop of red wine and stir.
  5. Add the passata, cover and turn down the heat. Leave to cook gently for 20 minutes. Occasionally check; if the bolognaise is looking a little dry, just add water and stir.
  6. In the meantime, boil some water in a pan and add the spaghetti. Remember, wholewheat spaghetti takes a good deal longer to cook that white spaghetti!
  7. Serve bolognaise on top of the spaghetti with fresh basil leaves and a sprinkling of cheese.

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