Classic Meat-Free Mince Spag Bol
with Cheese, Mushrooms and Wild Rocket
- Barley
- Cereals containing gluten
- Soya
- Wheat
- Sulphites
- Milk
- Egg
- Celery
- Oats
- Rye
- Wheat
- Cereals containing gluten
- Mustard
- May contain traces of allergens
Originating from the city of Bologna in Italy, Bolognese sauce is also known as ragù alla Bolognese - a rich, meat-based tomato sauce to dress pasta or make a lasagne. In this recipe, we're making it meat free with plant-based mince, but keeping as close to the heart of spaghetti Bolognese as we can.
Ingredients
1 unit(s)
Onion
80 grams
Sliced Mushrooms
150 grams
Vegan Mince
(Contains: Barley, Cereals containing gluten, Soya May contain traces of: Celery, Oats, Rye, Wheat, Cereals containing gluten, Mustard)
2 unit(s)
Garlic Clove
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the onion, mushrooms and vegan mince to the pan and stir-fry until the veg has softened and the mince has lightly browned, 5-6 mins. IMPORTANT: Ensure it's piping hot throughout.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the spaghetti.
Peel and grate the garlic (or use a garlic press).
When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Add the garlic to the vegan mince and fry until fragrant, 1 min. Season with salt and pepper.
Once fragrant, add the passata, mixed herbs, Worcester sauce, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) to the vegan mince.
Stir together and bring to the boil, then reduce the heat and simmer, 3-4 mins.
Once thickened, stir the butter (see pantry for amount) and cheese into the Bolognese inspired sauce until melted.
Mix in the cooked spaghetti.
Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Share the veggie spag bol between your serving bowls.
Top with the rocket and drizzle some oil over the leaves to finish.
Enjoy!
