Bolognese sauce for perfect pasta
Preparation notes

Preparation time: 10 mins
Cooking Time: 20 mins


400g pasta (spaghetti, fusilli, fettucini, shells, etc)
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves of garlic, crushed
50g dried soya mince or 100g frozen veggie mince
1 red pepper, finely chopped
2 tsp mixed dried herbs
2 tsp sugar
2 tbsp balsamic vinegar
Pepper to taste
2 x 400g tins of chopped tomatoes
Grated vegetarian or vegan cheese (optional)


Stage one

  1. Cook the pasta in the large saucepan according to packet instructions, drain in the colander, flush with cold water, then set aside.
  2. If using dried soya mince, soak in boiling water for 5 minutes, or according to packet instructions, then drain.

Stage two

  1. Heat the oil in the frying pan on medium heat, fry onions, garlic, mince, and pepper for 5 minutes until soft.
  2. Add mixed herbs, sugar, vinegar, and pepper to the mince mixture and cook for 1-2 minutes.
  3. Add the chopped tomatoes and cook for another 3-4 minutes.
  4. Taste and adjust the flavour as necessary with extra herbs and seasoning.

Stage three

  1. Reheat the pasta in the colander by pouring boiling water over it.
  2. Return the pasta to the large saucepan and toss it with the sauce. Alternatively, spoon the pasta onto plates and top with sauce.
  3. (Optional) Garnish with grated cheese.

© The Vegetarian Society

Bolognese sauce for perfect pasta

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