Menu
Email
Shop

01

Home

02

Our Story

03

Michigan-Grown

04

Our Secret
Menu
Email
Shop

Return to Recipes

Quick Weeknight Vegetarian Bolognese

Category:

Roasted Heirloom Tomatoes

Recipe by Heather Johnston

45 mins
Serves 6
Vegetarian

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
Jar Oven-Roasted Heirloom Tomatoes (16 oz)
10
oz bag frozen mirepoix (diced onion, celery, carrot)
2
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

related recipes

Browse some more from the blog