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Quorn Spaghetti Bolognese

10 Portions

Onion – Diced 100g

Carrot – Diced 100g

Garlic – Chopped 1 clove

Celery – Chopped 100g

Quorn Mince 400g

Tomato Puree 80g

Chopped Tomato 500g

Oregano pinch

Salt To taste

Pepper To taste

Spaghetti 300g

Olive Oil For Frying


50 Portions

Onion – Diced 500g

Carrot – Diced 500g

Garlic – Chopped 0.5 bulb

Celery – Chopped 500g

Quorn Mince 2 kg

Tomato Puree 400g

Chopped Tomato 2.5kg

Oregano 10g

Salt To taste

Pepper To taste

Spaghetti 1.5kg

Olive Oil For Frying


100 Portions

Onion – Diced 1kg

Carrot – Diced 1kg

Garlic – Chopped 1 Bulb

Celery – Chopped 1kg

Quorn Mince 4kg

Tomato Puree 800g

Chopped Tomato 5kg

Oregano 20g

Salt To taste

Pepper To taste

Spaghetti 3kg

Olive Oil For Frying


  1. In a heavy bottomed sauce pan with hot olive oil for frying, add all of the chopped celery and carrot, and half of the onion, garlic, and oregano
  2. Cook for at least 5 minutes to allow the vegetable to soften and all the flavours to develop
  3. Add the tomato puree and chopped tomatoes, bring to the boil stirring regularly and simmer for a further 15 minutes, blend into a smooth sauce
  4. In a separate pan with hot oil fry the remaining onion and garlic
  5. Add the Quorn mince to the pan stirring for 1 minute
  6. Add the remaining oregano
  7. Combine the cooked mince with the tomato sauce and add salt and pepper to taste
  8. 2/3rd fill a large saucepan with water and bring to the boil
  9. Add a generous pinch of salt and a drizzle of olive oil to flavour the water
  10. Once boiling add the spaghetti and boil for 12-15 minutes stirring regularly, until the pasta is cooked ‘al dente’
  11. Serve Immediately
Key Points
  • Pouring a little bit of boiling water over the spaghetti can refresh it in between sittings

Wheat, Barley, Eggs, Celery