So a traditional Spaghetti Bolognese consists of Beef and spaghetti, neither of which actually feature in this version. This is a completely meat free, vegetarian-friendly, 5-a-day sneaky, yet still satisfyingly tasty version.
For the Spaghetti:
1 Bottle Gourd (julienned)
1 Carrot (julienned)
Salt & Pepper to taste
For the Bolognese
1 Apple (diced)
1 Carrot (diced)
Half a head of garlic (unless you are making this for a first date)
A handful of mushrooms (we used button but any will do)
Left-over vegetables (optional, we threw in an old tomato, a yellow pepper and some asparagus but none of these are essential)
1 Tin of canned tomatoes
2 Tbsp Soya sauce
A good sprinkle of paprika, cayenne pepper, red chili powder, oregano & basil
A dollop of BBQ sauce (or another sprinkle of Paprika to keep pure paleo ingredients)
2 Glasses of red wine (one to go in the pot and one for you!)
On a medium heat, sauté the onion & garlic in a little olive oil, then add your diced apple, (trust me on this one) carrot and left over veggies. Let it all sweat for a few minutes and add the Quorn (can be added straight from the freezer) and mushrooms.
After the Quorn has defrosted add your bbq sauce (this can be substituted with sun-dried tomato paste if you don’t like the smokey flavor) and about a glass of wine.
Keep the heat high until most of wine has evaporated (about 2 mins) then add some of the herbs, I like to add most of the herbs in the beginning so they can stew then taste it closer to the end and re-season if needed.
Let this simmer for a good 20 mins, longer if you can wait and in the meantime prepare some
Paleo spaghetti from our previous post or just regular spaghetti if you prefer.