900g quorn mince
5 tbsp oil
2 onions minced
1 celery stick minced
1 carrott minced
1 tbsp Chilli flakes
2 tbsp Basar powder
1 tbsp Coriander powder
1 tsp chilli powder (optional)
2 tsp dried methi leaves
2 Knorr stock cubes
3 tbsp tomato puree
1 tsp caramelised onion chutney
2 tsp onion gravy granules
Salt to taste
Heat the oil up in a deep non stick pan. When its hot add your minced garlic, celery and carrot. Give it a good stir.
As soon as you can can smell the garlic cooking add your onions and the dried chilli flakes.. Cook the onions for a short while till just starting to colour and the raw smell has changed to a more mellow aroma.
At this point add your soya mince. Combine all the ingredients together.
Now crumble in the stock cubes. Stir in, cover and sweat the quorn mince till its softened.
Add half a cup of water, mix well, cover and simmer till the water cooks off.
Next add the spices, the dried methi leaves and salt. Mix in well and again cook this for about 5 mins on med heat. Keep stirring so your spices cook out a little.
Now add the Pasata. The garlic slithers, the tomato puree, the caremalised onion chutney and stir. Cook for a few minutes.
Add 1 cup of water. Reduce heat and gently simmer, stirring occasionally for 15 mins or until the it thickens, deepens in colour and you see the oil starting to float.
Lastly add in the onion gravy granules. As you stir it will thicken a little more. Adjust to your preference.
I like my Bolognese thick and creamy.
Let it stand for a good 10 mins before serving.
Copyright © 2020 -2022 Papli Rani Dey
All Rights Reserved