My Bengali Style Quorn Bolognese

Bengali Style Quorn Bolognese
Spiced and flavoured with traditional touch
Another of fusions we grew up with!


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
500g Pasata
3 tbsp tomato puree
1 tsp caramelised onion chutney
2 tsp onion gravy granules
Salt to taste
Oregano (optional)


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.

Into hot oil add your minced
garlic, carrot and celery

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.

Chilli flakes and minced onions

At this point add your soya mince. Combine all the ingredients together.

Add quorn mince

Now crumble in the stock cubes. Stir in, cover and sweat the quorn mince till its softened.

Stock cubes go in

Add half a cup of water, mix well, cover and simmer till the water cooks off.

Half cup of water, cook and simmer

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.

Chilli, coriander and Basar powder
Dried methi leaves
Pinch of salt as stock cubes have salt, you can check and adjust later

Now add the Pasata. The garlic slithers, the tomato puree, the caremalised onion chutney and stir. Cook for a few minutes.

A few garlic cloves sliced cus I like them melting in my mouth
Pour in pasata
Tomato puree
Caremalised onion chutney

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.

Onion gravy granules

I like my Bolognese thick and creamy.

Let it stand for a good 10 mins before serving.

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