Meat-free Ragu

Delicious recipes from The Pioneers of Plant-Based Food
Meat-free mince cooked into a rich sauce with tomatoes and red wine and stirred into spaghetti before serving.

Meat-free Ragu




  • 2 packs of VBites Meat-free Mince
  • 2 white onions, finely chopped
  • 2 cloves of garlic, minced
  • 2 tins of chopped tomatoes
  • 1 tbsp of tomato puree
  • 150ml red wine
  • 1 level tbsp of vegetable bouillon stock
  • 400g spaghetti
  • 1 tsp cracked black pepper

Fresh basil leaves, to garnish


  1. In a large pan heat the oil and add the onion. Sauté until the onions reach a golden-brown colour.
  2. Add the garlic and VBites meat-free mince and cook for a further 3-4 minutes to seal the mince and soften the garlic.
  3. Add the chopped tomatoes, tomato puree, vegetable stock and wine and simmer for 10 minutes on a low heat to cook off the alcohol.
  4. Bring water to the boil in a large pan and cook the spaghetti following the packets instructions.
  5. Once cooked drain the spaghetti and mix into the ragu.
  6. Sprinkle with black pepper and serve with fresh basil leaves

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