Date posted: 17/12/2019

Vegilicious bolognese with Garden Gourmet® Mince

  • Serves 10
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Garden Gourmet Mince 800g
Olive oil 3 tbsp
Onions, finely chopped 2
Large carrots, finely chopped 3
Sticks celery, finely chopped 2
Garlic cloves, finely chopped 5
Mushrooms, sliced 350g
Tomato puree 3 tbsps
Maggi Rich and Rustic tomato sauce 600g
Maggi vegetable bouillon 15g
Fresh oregano, chopped 2 tsps
Water 300ml
Freshly ground black pepper to season
To serve:
Dried white or whole-wheat pasta 800g
Grated vegetarian or vegan alternative Italian cheese 80g
Fresh basil leaves, torn large handful


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  This true Italian classic recipe packs a delicious flavour and a protein punch with none of the meat. Try our Spaghetti Bolognese with a vegetarian spin.
  1. Heat the oil and fry the onion, carrot, celery, garlic and mushrooms for 5-10 minutes until softened. Add the remaining ingredients except the mince and cook for 15-20 minutes until the sauce has thickened.
  2. Place the pasta in a large pan of boiling water and cook according to the pack instructions. Drain but reserve 3-4 tablespoons of the cooking water.
  3. Meanwhile stir in the frozen mince into the tomato sauce and heat through for 3-4 minutes, adding a little of the pasta cooking water if required.
  4. Serve the Spaghetti Bolognese topped with the cheese and basil.
Tips: Our simple vegetarian Bolognese recipe is even easier with a few useful tips. If you don’t have time to make the sauce from scratch look out for tomato sauces with added vegetables or add some grated carrot and frozen peas to boost your veggie intake! If you’ve got fussy little ones you can always puree the sauce and then add the mince. As our mince is vegan, this recipe can be made into a vegan option by simply substituting the spaghetti and cheese with vegan alternatives.
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