Linguine Bolognese with Quorn 'Meat'balls

Linguine Bolognese with Quorn ‘Meat’balls

Giving up meat doesn’t mean you can’t enjoy a hearty, satisfying bolognese. I’m a huge fan of pasta, and I love a good, thick, ‘meaty’ sauce. My favourite sauce is made with a combination of Sainsbury’s meat-free mince and Quorn’s Swedish Style Balls.


500g Linguine or Spaghetti
300g Frozen Quorn Swedish Style Balls
300g Frozen Sainsbury’s Meatfree Mince
1 cup Frozen Peas
2 cartons Sainsbury’s Premium Chopped Tomatoes (390g each)
Splash red wine (optional)
Couple of dashes of Worcestershire Sauce (optional – skip if strict vegetarian)
1 small onion, chopped
2 cloves garlic, minced
Salt, pepper, dried basil (or fresh), dried oregano (or fresh)
Parmesan Cheese (optional)


Boil the pasta according to directions on the package

In a medium saucepan, heat a little olive oil and fry the garlic until soft. Add the garlic and stir for 30 seconds. Add the chopped tomatoes (undrained), mince, ‘meat’balls, wine and worcestershire sauce. Stir until coated in sauce, and bring to a boil, stirring occasionally. Lower the heat, cover, and simmer for  about 15-30 minutes, stirring occasionally. Add the peas during the final 5 minutes. Season with salt and pepper, and some dried basil and oregano. Make sure the inside of the meatballs are hot before removing from the heat.

Place some linguine on a plate or in a bowl, and heap the sauce on top. Sprinkle with some Parmesan cheese if desired.


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