We’re all familiar with Bolognese sauce, a meat-based sauce originating from Bologna, Italy. But my version is a vegetarian Bolognese sauce as my aim is to show you that a meat-free and dairy-free Bolognese sauce can be as good as the traditional version (with meat) if not better 😉
Bolognese is one of my favorite sauces to make and I’m pretty damn good at it. But for me making a good Bolognese sauce is a real labor of love. It’s not just a mix of meat and a tomato sauce, it’s about the mouthwatering flavors of vegetables and meat soaked in deep color tomato sauce that can only be achieved by simmering the sauce for a long time on the stove! and that is what I would call “A Good Bolognese Sauce”.
Because this dish is made with vegetarian mince, it contains a good source of vegetarian protein. Serve this flavourful Bolognese sauce over spaghetti, layer it into a lasagna, or serve it with any other kind of pasta that you like. The possibilities are endless.
Try making the sauce in larger quantity and keep the leftovers in the freezer, they will keep good frozen for up to 2 months, so when you are ready to cook up a meal, the only thing you need to do is to defrost and heat up the sauce and cook your pasta noodles and just like that you will have a gorgeous dinner at no time for your family.
For the Mince
- One packet (300 g) Quorn Vegetarian Mince, defrosted
- 1 organic low sodium vegetable stock cube
- 200 ml boiling water
For the Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 bay leaves
- 3 garlic cloves, minced
- 1 medium yellow zucchini, shredded
- 1 medium carrot, diced
For the Sauce
- ¾ cup dry red wine or grape juice for non-alcoholic version
- ½ cup room temperature organic Non-GMO soya milk
- 500g organic tomato sauce
- Salt and freshly ground black pepper to taste
- Pinch of fresh nutmeg, grated
- Put the mince in a large bowl. Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour over the mince, cover the bowl and let it stand for 20 – 25 minutes.
- Now prep your vegetables, grate the zucchini, then squeeze the shredded zucchini in a clean dish cloth and set aside. Dice the onion and carrots and mince the garlics and set aside.
- Over a medium heat, in a large pan, heat the oil. Sauté the onions with bay leaves until onions are translucent. Add garlic and cook for another minute.
- Stir in zucchini and carrots and cook for another 10 minutes. Now add the mince and sauté for 10 minutes.
- Bring the heat to high and pour in the red wine, and stir the mixture for 2 minutes and deglaze the pan.
- Bring the heat to medium and add the soya milk, bring to boil and then reduce the heat and let it simmer for 10 minutes.
- Now add the tomato sauce, season with salt and pepper and let it simmer on a very low heat for 1 hour to 1.5 hour. At the last 10 minutes of cooking, add a good pinch of grated nutmeg to the meat mixture and stir to combine.
- Serve this Bolognese sauce over spaghetti or your favorite pasta noodle.