Red Wine Lentil Spaghetti Bolognese

This has long been a family favourite and it is a reliable dinner party staple. As usual, we have used Quorn, but this can be made with meat just as easily. This is a delicious, simple pasta dish, which you can personalise to your family’s tastes.



  1. 500g of spaghetti

  2. 2 large cloves of garlic, crushed

  3. 1 large onion, sliced

  4. 1 can of chopped tomatoes 

  5. 660g jar of tomato and basil sauce

  6. 350g Quorn mince

  7. 1 cans of green lentils

  8. 300g mushrooms, sliced

  9. 500ml red wine

  10. 4 bay leaves

  11. Fresh basil leaves

  12. 50g parmesan 



  1. Gently fry the onions and garlic until translucent.

  2. Add the mushrooms and minced Quorn and cook for 5 minutes.

  3. Put on the water to boil for the spaghetti - add a drop of oil to keep the spaghetti from sticking to itself. Stir occasionally.

  4. Add the lentils, tomatoes, sauce, bay leaves and wine.

  5. Simmer for 25 minutes, stirring occasionally, while the water comes to the boil and the pasta is cooked (follow timings on the packet).

  6. Ensure that you remove the 4 bay leaves.

  7. Either arrange in one large serving dish (see photo) or on individual plates. 

  8. Arrange the spaghetti and then place the sauce on top.

  9. Serve with grated parmesan and sprig of basil.​

Serves 6

Preparation Time: 10 minutes

Cooking Time: 25 minutes