Thursday, 14 August 2014


This recipe (I hope Whovians may appreciate the title) is something I rustled up last night using up the ingredients in our kitchen before we head off on holiday. I've made an easy peasy bolognasy before which was packed with chili heat. This bolognase is more fragrant and herby so is much more suited for those who are not a fan of spice. It's so simple and quick and can be knocked up in less than an hour. Perfect if you don't want to spend the whole evening in the kitchen.

As I mentioned earlier this is a recipe that you can use up your left over veg. Make sure you use the onions as a base but the rest of the veg in the recipe can be swapped for whatever you like. You don't even need to have the cherry tomatoes either if you don't have any as the tinned tomatoes are good enough on there own. I just like the added burst of a juicy little red gem in the midst of the pasta sauce and they really add a depth to the sauce that you can only get with fresh tomatoes.

I've used Quorn mince in this recipe too but if your a raging carnivore you can use beef mince if you wish but add this in at the start with the onions so that it cooks through properly. Additionally the thyme leaves should ideally be fresh but if you just have dried leaves in your cupboard then add those instead and you'll still get that great herby taste in your sauce. 
Raid you cupboards and then just follow my simple recipe below for a fantastic way to use up those odds and ends and still produce a scrummy evening feast!

Thymey Winey Bolognasey 

1 Chopped Onion
3 Grated Garlic Cloves
Handful Chopped Mushroom
2 Chopped Celery Stalks
Handful Halved Sugar Snap Peas
Handful Halved Cherry Tomatoes
200g Quorn Mince
400g Tin Chopped Tomatoes
 A Glug Of Red Wine
2 Tbsp Thyme Leaves
1 Vegetable Stock Cube
Pasta Of Your Choice

  1. In a lightly oiled pan, fry your onion together with garlic until the onions are starting to go soft.
  2. Add in the mushrooms, celery and peas and fry further until the mushrooms have started to go soft.
  3. Add in the cherry tomatoes and Quorn mince and fry until mince has gone soft, breaking up to tomatoes with your starer as you go.
  4. Add in the chopped tomatoes, wine, thyme and sprinkle over the stock cube and give everything a good stir. The liquid inthe pan should just cover all the ingredients. If not add a splash of water until does.
  5. Bring everything to the boil and then reduce to a simmer for 20 minutes until the sauce reduces, stirring occasionally.
  6. Whilst the sauce simmers, cook your pasta to the packet instructions, drain and then leave to one side.
  7. Once the sauce has simmered for 20 minutes, tip in the pasta and stir it it through the sauce until it is all coated before serving.

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