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Photo of Rich Quorn ragù by WW

Rich Quorn ragù

1
Points® value
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

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 tablespoon(s), level

Balsamic vinegar

4 tablespoon(s)

Tinned Tomatoes

3 can(s), large

Vegetable stock cube

1 cube(s), 400ml stock

Paprika

3 teaspoon(s), level

Quorn mince

1500 g

Basil, fresh

2 tablespoon(s), 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.

Notes

TO FREEZE - Divide the ragù equally between 3 airtight containers and freeze for up to 3 months. Defrost overnight in the fridge.

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