Spaghetti Bolognaise, Bolognese or even a cheeky little Spag Bol has become a much-loved family favourite in most households and restaurants. It’s a heart warming comfort food on chilly days, a fun food for toddlers to slurp, a last-minute playdate meal, the perfect informal supper for making and sharing with friends over a warmed glass of red, a safe meal to pull together for first dates …
The pasta used is important (spaghetti or linguini is good for me) but the experience is all about the sauce. My tweak (apart from a vegetarian substitute) is to add crushed coriander seed. It’s light, sweet floral taste really compliments the tomato base beautifully.
It’s a magic food that fills spaces and triggers memories.
Vegetarian Bolognaise Sauce
1 onion (finely diced)
3 cloves garlic (crushed)
1-2 tbsp coriander seed (warmed and then gently crushed)
1 courgette (finely diced)
1 pepper (finely diced)
1 carrot (grated)
350g Minced Quorn
approx 350g Passata
approx 350g water (I fill up the passata container to get any left over tomato)
1 tbsp dried Italian Seasoning (oregano or mixed herbs is ok as well)
cornflower to thicken
Gently heat the coriander seed in an un-oiled pan and then roughly crush them to release the flavour. Next add a little oil to the pan with the onions, crushed coriander seed and crushed garlic. Saute until the onion starts to turn translucent. Add the courgette, pepper and carrot, cooking until the courgette just starts to change colour. Mix in the minced Quorn and passata followed by half the water. Add the rest of the water if you need to.
If you find the sauce gets too watery mix in a little cornflower to thicken (mix the cornflower with some of the sauce juice in a cup until smooth and then pour back into the pan). A few minutes before serving add your dried herbs.