Meatless spaghetti Bolognese
You know how certain people never seem to follow a recipe. That’s me, guilty as charged. And it is not that I don’t want to follow all instructions. I do. Just that I always happen to not have the appropriate ingredients in the fridge at the right moment, and somehow exactly then the supermarket seems to be the farthest point on Earth.
This is how I ended up with meatless spaghetti Bolognese. If you are Italian, and you read this, I excuse myself sincerely. But in my defense I should say, those came out just as tasty as the ones from the original recipe, and this is what counts the most, right?
Ingredients: (yield 3 servings)
- 300g fullcorn spaghetti
- 300g minced quorn
- 400g canned tomatoes
- 1 yellow bell pepper
- 1 medium onion
- 2 garlic cloves
- 1 vegetable stock cube
- 200ml water
- 1 tsp olive oil
- salt & black pepper
- a pinch of red chili powder
- (optional) grated parmigiano
Ingredients: meatless spaghetti Bolognese
Preparation:
- Chop the bell pepper, the onion and the garlic in small pieces. Heat a table spoon of olive in a saucepan and fry the vegetables for some 5 minutes.
- Boil the water and dissolve the vegie stock cube in it.
- Add the tomatoes and the dissolved stock cube to the fried vegetables. Season with salt, pepper and chili powder. Cover the saucepan and simmer gently for 8-10 minutes.
- Add the minced quorn and reduce the heat a bit more. At the same time cook the spaghetti as per package instructions.
- Serve hot and (optionally) sparkle with some grated parmigiano.
Sauce for meatless spaghetti Bolognese
Bon appetit!
