Quorn Zucchini Bolognese

Name: Quorn Zucchini Bolognese
Cook time: 18 min
Total time: 18 min
Yield: 4
Ingredients: 1 package of Quorn Meatless Grounds (Frozen, 12oz) or equivalent in refrigerated Grounds; 2 tbsp olive oil; 1 onion, finely chopped; 1 carrot, finely diced; 1 stick celery, finely diced; 2 cloves garlic, crushed; 1 cup mushrooms, diced; 1/3 cup red wine; 1 and 2/3 cups tomato passata; 1 tbsp vegetarian Worcestershire sauce; 1 gluten free vegetable stock cube, dissolved in 2/3 cup hot water; 1 tbsp tomato puree; 1 tsp oregano; Bunch fresh basil leaves, torn; Salt and pepper to taste; Hard cheese of your choice, grated to serve; 4 medium zucchinis, cut into thin ribbons; 2 tbsp olive oil; 1 tbsp grated vegetarian Parmesan

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Quorn Courgetti Bolognese, made with Quorn Mince, carrots, mushrooms, celery and onion, served on a plate

Try this tempting recipe for a healthier Bolognese which is made using zucchini, mushrooms, onion, celery, and Quorn Grounds which are low in saturated fat and high in protein.

Grounds & Meatballs Pasta Italian Food

Serves 4

18 mins

Easy

288 cals
(Per serving)

12g of fat

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

1 package of Quorn Meatless Grounds (Frozen, 12oz) or equivalent in refrigerated Grounds
2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely diced
1 stick celery, finely diced
2 cloves garlic, crushed
1 cup mushrooms, diced
1/3 cup red wine
1 and 2/3 cups tomato passata
1 tbsp vegetarian Worcestershire sauce
1 gluten free vegetable stock cube, dissolved in 2/3 cup hot water
1 tbsp tomato puree
1 tsp oregano
Bunch fresh basil leaves, torn
Salt and pepper to taste
Hard cheese of your choice, grated to serve

For the zucchini:

4 medium zucchinis, cut into thin ribbons
2 tbsp olive oil
1 tbsp grated vegetarian Parmesan

Method

Heat the oil in a large frying pan and add the onion, carrot and celery. Cook over a medium heat stirring frequently for about 5 minutes until the vegetables have softened. Add the garlic and mushrooms and stir fry for 2-3 more minutes. Stir in the red wine and reduce until the liquid is halved in volume.
Add the passata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well. Cook for 8-10 minutes until the vegetables are cooked.
Stir in the Quorn Grounds and continue to cook over low heat for 5 minutes. Stir in the basil and season to taste.
For the zucchini, preheat the oil in a large pan. Add the zucchini and fry for 2-3 minutes. Remove from the pan sieving any juices out. Stir in the cheese and season to taste.

Did you know? We call zucchini a vegetable but they are technically a fruit because they contain seeds! Zucchinis are a source of potassium which helps keep our muscles working properly.