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Quick Weeknight Vegetarian Bolognese


Oven-Roasted Heirloom Tomatoes Vegetarian
45 mins
Serves 6

This bolognese works for a quick weeknight vegetarian meal (and lunch the next day). Oven-Roasted Heirloom Tomatoes give this sauce incredible sweet flavor, which is why I add them at the end, so as not to cook all that yumminess away.

NOTE: Sauce can be made in advance to keep in the refrigerator, or can be frozen for up to 3 months. You can substitute ground beef, chicken, or turkey for the Quorn crumbles. Or, try substituting spaghetti squash for the actual spaghetti.

  • Step 1

    Put Oven-Roasted Heirloom Roasted Tomatoes into a strainer over a bowl, to catch the drained liquid; set aside.

  • Step 2

    Heat 2 Tbsp. liquid from Roasted Tomatoes in a heavy bottom pot, and add the mirepoix. Cook over medium-high heat until onions start to brown, about 10 min.

  • Step 3

    Turn heat down to medium-low and add Quorn crumbles (frozen) and garlic; stir two to three minutes.

  • Step 4

    Add bay leaves, crushed tomatoes, stock, tomato paste, and reserved liquid from Oven-Roasted Heirloom Tomatoes and bring to boil.

  • Step 5

    Turn heat down to simmer for 30 minutes, stirring occasionally.

  • Step 6

    Add salt, milk, and Oven-Roasted Heirloom Tomatoes and cook for 10 minutes.

  • Step 7

    Remove bay leaves, stir in spaghetti and parsley, and serve with shaved parmesan on top.

Ingredient list

  • 1
    16 oz. jar Oven-Roasted Heirloom Tomatoes
  • 10
    oz. bag frozen mirepoix (diced onion, celery, carrot)
  • 1
    garlic cloves, chopped finely
  • 12
    oz. bag Quorn Meatless Grounds
  • 2
    bay leaves
  • 28
    oz. can crushed tomatoes
  • 1
    cup low or no-salt vegetarian stock
  • 1/2
    cup whole milk
  • 2
    Tbsp. tomato paste
  • 1
    tsp. kosher salt
  • 1
    handful chopped parsley
  • 1
    lb. spaghetti or other shape pasta
  • 1
    handful shaved parmesan

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