Most nights Sometimes I don’t want the hassle of cooking a complicated meal – because, as you will all know, my family all have distinct likes and dislikes which makes it hard work.
Weekends are spent trying to catch up on housework, doing laundry, spending time together and generally making the most of being home. So the last thing I want to do is spend hours in the kitchen.
So true to form, I have devised a quick and easy vegetarian bolognaise that squeezes in plenty of vegetables without anyone noticing.
To feed a
hoard a large and hungry family, you will need:
- 2 onions
- 2 peppers
- a courgette (zucchini)
- a few mushrooms
- 3 carrots, finely grated
- crushed garlic (I used 3 cloves, but we LOVE garlic)
- a large squeeze of tomato puree
- 2 tins of chopped tomatoes
- 2 stock cubes
- a generous shake of dried mixed herbs
- 600g of Quorn mince
Put your onions, peppers, courgette and mushrooms into the blender and blitz. No one has time to finely chop this much into uniform pieces! You don’t need anything fancy – I just use the attachment for the hand held blender which works well.
Fry this paste off in a little oil. You will need to cook it out properly – especially the onion as you don’t want that raw flavour at the end and you will need the extra liquid to evaporate.
Then add the grated carrot. Let this cook down. It adds a lovely sweetness and because it’s grated, it won’t take an absolute age to cook.
Then add the garlic and tomato purée. Allow to cook through before adding the tinned tomatoes, stock and dried herbs.
Then add the Quorn. I often just bung it in frozen and cook it through on low.
Then, in another pan, bring plenty of salted water to the boil and cook the spaghetti until ‘al dente’.
Serve with lashings of grated cheese – parmesan if you’re feeling particularly decadent, but cheddar (or whatever is in the fridge is equallly acceptable) and enjoy.