One of the few pasta dishes I remember my mum making was spaghetti bolognaise. I have never been a big pasta eater, but spag bog is definitely one of my favourites perhaps because of the childhood memories.
This spag bog is vegetarian and made using mushroom mince, Quorn, instead of minced meat. It uses a combination of spices including smoked paprika and bay leaves to ensure a beautiful depth of flavour.
I served this with a Peter Lehmann’s 2009 8 Songs Shiraz from the Barossa Valley. The Barossa Valley is known for its big Shiraz and this wine was no exception. It partnered well with this rich and ‘meaty’ spaghetti bolognaise.
Ingredients (serves 4):
- Half brown onion
- 4 cloves garlic
- 300g Quorn (available in the freezer section of the supermarket)
- 2 carrots (finely grated)
- 1 tin crushed tomato
- 50g tomato paste
- 6 bay leaves
- 1T sweet chilli sauce
- spices: smoked paprika, chilli, mixed herbs, sweet paprika, salt
- 300g dried spaghetti pasta
- Parmesan cheese to serve
- Dice the onion and crush the garlic. Fry in the wok until browned
- Add the spices, Quorn and finely grated carrot
- Add the crushed tomatoes, tomato paste, bay leaves and sweet chilli sauce
- Simmer for 20 minutes, taste and add spices as needed (I added more salt and smoked paprika)
- Cook the pasta as per instructions on the packet
- Serve topped with parmesan cheese