• Mia

'Just like Mum used to make' Bolognese

I haven’t had a decent Bolognese since turning veg. It used to be right up there on my list until I had to start replacing the mince with Quorn scraps and the flavour went kapeesh.

Well, I recently attempted a batch with Meatless Farm mince and it's safe to say I was pretty chuffed. It tastes just like a remember it tasting - comforting, tomato-y, warming. Want to know how to make it? Course you do!!


1 red onion, finely diced

2 sticks celery, finely diced/chopped

1 carrot diced

1 large garlic clove, minced

400g pack Meatless Farm mince

4.5 tbsp tom puree (I used one infused with garlic)

150ml vegan red wine

1 can chopped toms

60 ml oat milk

2 tsp dried oregano

2 bay leaves

1 tsp thyme leaves (fresh or dry), chopped

300 ml stock with 2 tsp bouillon

2 tbsp Henderson’s relish or vegan Worcester sauce

1 tbsp ketchup

Salt and pepper


🍋 Add 2 tbsp olive oil into a saucepan on a medium heat. Then add the carrot, celery and onion into the pan with a pinch of salt and fry for about 5 minutes until they’ve started taking on some colour and have softened up a bit.

🍋 Add another splash of oil then the minced garlic and mince. Fry until it starts browning slightly.

🍋 Add your tomato puree, oregano, thyme, bay leaves and red wine. Let the wine cook off for about 30 seconds.

🍋 Pour in your chopped toms, oat milk and stock and Henderson’s relish or vegan Worcester sauce. Stir and bring to the boil. Once it’s boiling, turn the heat down and simmer gently.

🍋 Cover the pan loosely and let it cook gently for up to 2 HOURS FOR MAX FLAVOUR, on a super low heat because otherwise it will burn and you’ll have yourself a ‘Burnognese’, which isn’t a dish for a reason.

🍋 After 30 mins, add your ketchup, some salt and pepper and let it continue cooking until you’re ready to serve. Keep adding water along the way if it’s drying out. Test at the end by eating lots of eat and deciding whether or not it needs more salt/pepper/Henderson's relish.

🍋 Serve with steamed veg, spaghetti (make sure you save pasta water to add into your pan when mixing the sauce and pasta, k?) and A LOAD of nutritional yeast for that cheeseless cheesy goodness.

Any questions? No? Great, off you go then. And enjoy. That part is really important....

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