Vegetarian Spaghetti Bolognese

Ingredients

• 230 gvegetarian mince
• 1onion, minced
• 1 slicegarlic, minced
• 200 gNapoleon pasta sauce, or another tomato pasta sauce
• 50 mlwater
• 1 tablespoon (optional)chilli sauce
• somesalt
• somepepper
• somemixed pasta herbs
• 200 gspaghetti

Instructions

1. 1

   Fry onion and garlic

   Heat oil in a pan over a medium heat. Fry the minced garlic and onion until they are lightly browned, then add the vegetarian mince and stir to combine.

2. 2

   Add the sauce

   Add the pasta sauce, 50 ml water, optional chilli sauce, a pinch of salt, pepper and mixed pasta herbs. Stir everything together.

3. 3

   Cook the spaghetti

   When the sauce is nearly ready, cook 200 g spaghetti according to the instructions on the packet.

4. 4

   Drain and serve

   Drain the spaghetti and serve the sauce on top.

What is vegetarian spaghetti Bolognese?

Bolognese is an Italian-style meat sauce traditionally served with pasta. This vegetarian take uses plant-based mince in a tomato sauce, then serves it over spaghetti.

The method keeps the preparation simple: brown the onion, garlic and mince, then simmer them with sauce, water and herbs. Chilli sauce is optional, so you can keep the flavour mild or give it a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 16g protein, 48g carbs, 5g fat.

The spaghetti supplies most of the carbohydrates, while the vegetarian mince contributes much of the protein. Fat and sodium will vary with the mince and prepared pasta sauce you choose. Serve with a generous side of vegetables for a more balanced plate.

Building the sauce

Aromatics: Fry the onion and garlic until lightly browned before adding the mince. This gives them a chance to soften and flavour the oil.

Tomato sauce: The recipe uses 200 g of prepared pasta sauce, so choose one you enjoy eating on its own. The water loosens it as it cooks with the mince.

Getting the mince right

Light browning: Let the onion and garlic take on a little colour, but keep the heat moderate so the garlic does not burn. Stir the mince through before adding the sauce.

Texture: Stir the sauce occasionally as it cooks. If it thickens before the spaghetti is ready, loosen it with a small splash of water.

Cooking the spaghetti

Timing: The recipe starts the spaghetti when the sauce is nearly finished. Follow the packet instructions, as cooking times vary between brands and shapes.

Drain well: Once cooked, drain the spaghetti before serving so excess water does not dilute the sauce on the plate.

Seasoning to taste

Salt and pepper: The recipe gives no fixed amounts, so begin with a pinch of salt and some pepper, then taste the sauce before serving. Prepared pasta sauce can already be seasoned.

Herbs and chilli: Add the mixed pasta herbs with the sauce. Use the chilli sauce if you want a warmer, sharper finish, or leave it out for a milder bowl.

What to serve alongside

Serve the sauce over the spaghetti while both are hot. A crisp green salad or steamed vegetables make an easy accompaniment and add freshness to the meal.

For a more substantial plate, serve with bread to mop up the tomato sauce. Keep any extra toppings separate so everyone can season their own serving.

Recipe notes & tips

• Use a wide pan so the mince and onion can brown rather than steam.
• Keep the heat at medium while frying the garlic to help prevent it from burning.
• Taste the sauce before adding extra salt, as the prepared sauce may already be seasoned.
• Start cooking the spaghetti when the sauce is close to ready so both finish at a similar time.
• Reserve a little pasta water before draining if you would like to loosen the sauce at serving.

Variations

• Add vegetables: Stir finely diced mushrooms or grated carrot into the pan with the onion.
• Make it spicier: Add extra chilli sauce a little at a time and taste as you go.
• Use another pasta: Serve the sauce with a different pasta shape, cooked according to its packet.
• Choose a different sauce: Replace the Napoleon sauce with another tomato pasta sauce.
• Finish with cheese: Add grated vegetarian hard cheese at the table if you enjoy it.

Common mistakes to avoid

• Burning the garlic: Keep the heat moderate and stir it with the onion until lightly browned.
• Adding too much salt: Season gradually and taste the prepared sauce before adding more.
• Overcooking the spaghetti: Check it near the end of the packet cooking time and drain when ready.
• Letting the sauce get too thick: Stir it occasionally and add a small splash of water if needed.
• Serving watery pasta: Drain the spaghetti thoroughly before adding the sauce.

How to store

Refrigerate leftover sauce and spaghetti in separate airtight containers for up to 3 days. Reheat until piping hot; warm the sauce in a pan, adding a splash of water if needed, and reheat the spaghetti separately or stir it into the sauce.

Frequently asked questions