Skip to main contentSkip to footer
Join now
Join now
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Rich Quorn ragù by WW

Rich Quorn ragù

3
1
1
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
12
Difficulty
Easy
A rich, versatile Quorn and tomato sauce that can be served Bolognese-style with spaghetti or used as a base for pies and bakes.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

2 large, sliced

Carrots, raw

4 medium, diced

Celery, Raw

4 stick(s), sliced

Mushrooms

600 g, sliced

Garlic

4 clove(s), crushed

Tomato Purèe

4 tablespoons, level

Balsamic vinegar

4 tablespoons

Tinned Tomatoes

3 can(s), large

Vegetable stock cube(s)

1 cube(s), 400ml stock

Paprika

3 teaspoons, level

Quorn mince

1500 g

Basil, fresh

2 tablespoons, chopped

Instructions

  1. Mist your largest nonstick pan with cooking spray and cook the onion, carrot and celery over a medium heat, covered, for 15-18 minutes, until softened. Stir in the mushrooms and cook for 5 minutes, then add the garlic and cook for 1 minute.
  2. Stir in the tomato purée, vinegar, tomatoes, stock and paprika. Split the mixture between 2 pans, if necessary, then stir through the Quorn in 2 batches. Season well. Bring the mixture to the boil and simmer for 10-12 minutes, before stirring in the basil. Season to taste, then set aside to cool completely before portioning and freezing.
  3. TO FREEZE Divide the ragù equally between 3 airtight containers and freeze for up to 3 months. Defrost overnight in the fridge.

You might like

You might like