The tastiest Bolognese sauce ever!

Buying mince meat has never filled me with pleasure.

It worries me.

This worry steams from my childhood.

For me mince meat rates higher on the meat richter  scale than sausage though…I find sausage is a completely different story.

As a kid, I remember going to the local butcher when I was still in junior school and listening to my Mum asking the butcher to slice a chunk of lean steak, she then asked the butcher to mince it for her.

On the way home I remember asking  her why she didn’t just buy the mince meat that was already prepared in the tray. Her reply was: because I want to feed you the best I can afford. I want to know that everything you eat has my stamp of approval.

This thought has stayed with me for life.

Even today I still prefer to say I don’t eat mince meat or sausage.

Unless I buy and cook it myself.

I would never buy mince meat or sausage from a supermarket. Why? Because I don’t know where is has come from and I don’t know what is in it.

You see, unless I know EXACTLY how it has been produced – I can’t eat it.

Our childhood really does play a huge part in how we continue to develop – especially when it comes to food.

My lovely Mum was a cook by trade.

As a child I ate well, my taste buds were regularly given a work-out.

This inner city kid was fed whole plaice on the bone, mussels, fresh roe, fillet steak – the works.

In order for this great food feast to happen, both my parents worked their butts off.

We sacrificed other things, but food was not one of them.

Money was scarce, but food was plentiful.

I ate like a King.

When my Mum made her delicious cottage pie or steak and kidney pie, I never once remember biting on a piece of gristle – That nauseous experience came much later in life for me.  

Yes, I was spoilt {although now, I probably think I was extremely lucky} when it came to food.

Now a Mummy myself – I had taken forward my Mum’s love of food forward – I am carrying on the gastronomic legacy my Mum invented for me.

My food motto:

Eat the best food you can afford – ALWAYS buy meat from a butcher and ask when it originates from.

I have now found a butcher that is totally free range. He rears his own cattle,  I feel comfortable that when I buy my meat from him, I know it is fresh and he is happy to wax-lyrical and be totaly up-front.

Never be afraid to ask.

It took me a while to find this butcher, so I developed a quick mid-week dinner alternative to using mince meat…its so good I would be happy to serve this at a supper with friends {in fact I already have} to great review!

Anyway, here is my mince meet free bolognese recipe it’s darn delicious – thanks to Quorn.

I dare you to try it.

Apologies for the dodgy pics, I was rushing like crazy and using my iPhone 😉


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The tastiest Bolognese ever!
Recipe Type: Main
Cuisine: Italian
Author: Bev Williams-Krause | Iris May Style
Prep time:
Cook time:
Total time:
  • 3 Red Onions – Sliced
  • 3 Sticks of Celery – Chopped
  • 300g Mushrooms – Sliced
  • 1 tablespoon of Garlic Oil
  • 1 teaspoon Cinnamon
  • 1.5 teaspoons of Smoked Paprika
  • 2 teaspoons of Garlic Paste
  • 2 teaspoons of Mixed Herbs.
  • 2 tablespoons of Lea and Perrins.
  • 1/2 teaspoon of White Pepper.
  • 1 bag of frozen Quorn
  • 1/3 cup of Red Wine.
  • 1 heaped teaspoon on Sacla Chilli Pesto
  • 1 Jar of Sacla Cherry Tomato Arrabbiata Sauce
  • 8 slices of hot Pancetta
  1. Heat the Garlic Oil in a pan.
  2. Add Sliced Onions, Celery and Mushrooms.
  3. Fry until the Onions are translucent,
  4. Lower Heat.
  5. Add Cinnamon, Smoked Paprika, Mixed Herbs, White Pepper and Garlic Paste.
  6. Cook until incorporated.
  7. Add 2 tablespoons of Lea and Perrins and the Red Wine.
  8. Next add the whole bag of frozen Quorn.
  9. In a seperate griddle pan cook Pancetta.
  10. Once cooked chop with kitchen scissors – set aside.
  11. Add Chilli Pesto and Arrabbiata Sauce.
  12. Before finally adding the cooked Pancetta.
  13. Cover and simmer on a low heat.
  14. Enjoy!

This recipe makes a fabulous family meal – for younger children you might prefer to  omit the chilli paste.

It freezes well. Mr IM and I often bypass the spaghetti and serve it with a plate of green vegetables.

I know. What devils!

Have you tried Quorn yet? If so, are you a lover?





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