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Classic Meat-Free Mince Spag Bol
Classic Meat-Free Mince Spag Bol

Classic Meat-Free Mince Spag Bol

with Cheese, Mushrooms and Wild Rocket

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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. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Veggie
•Calorie Smart
•Climate Conscious
•New
Allergens:
Barley
•Cereals containing gluten
•Soya
•Wheat
•Sulphites
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)2705 kJ
Energy (kcal)647 kcal
Fat16.1 g
of which saturates9.3 g
Carbohydrate93.2 g
of which sugars17.9 g
Dietary Fibre8.4 g
Protein28.4 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Garlic Press
•Colander

Instructions

PDF
Fry Time
1

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.

Boil the Spaghetti
2

Meanwhile, bring a large saucepan of water to the boil with ½ 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.

Get Garlicky
3

Add the garlic to the vegan mince and fry until fragrant, 1 min. Season with salt and pepper.

Build the Flavour
4

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.

All Together Now
5

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.

Serve
6

Share the veggie spag bol between your serving bowls.

Top with the rocket and drizzle some oil over the leaves to finish.

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