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Vegetarian bolognese  recipe

Vegetarian bolognese recipe

565 ratings

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  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 525 calories / serving
  • Vegetarian


  • 175g dried pasta
  • 1 tbsp vegetable oil
  • 1 small onion, peeled and finely chopped
  • 1 medium carrot, peeled and cut into small dice
  • 1 clove garlic, finely chopped
  • 300g vegetarian mince
  • 1 vegetable stock cube, made up to 150ml
  • 400g chopped tomatoes
  • 1 tbsp tomato ketchup
  • dash of Tabasco sauce or chilli sauce
  • 2 tbsp basil leaves, torn
  • 50g Cheddar or mozzarella cheese, grated (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    4g 22%
  • Sugars

    11g 13%
  • Salt

    2.6g 44%

of the reference intake
Carbohydrate 46.5g Protein 33.2g Fibre 6.3g


  1. Cook the pasta according to the pack instructions, drain and set aside.
  2. Meanwhile, heat the oil in a large non-stick pan and cook the onion and diced carrot for 5 minutes, add the garlic and cook for a further minute.
  3. Add the mince, stock, tomatoes, ketchup and Tabasco or chilli sauce, season to taste.
  4. Bring to the boil, reduce heat, cover and simmer for 15 minutes. Stir through the basil and the cooked pasta.
  5. Transfer to four heatproof dishes, sprinkle over the cheese and serve immediately. Serve with garlic bread and a crisp green salad.

See more Vegetarian recipes

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