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Grate Bolognese

Grate Bolognese
Grate Bolognese

No knives needed for this delicious bolognese recipe, all you need is a grater! This recipe is seriously tasty, and you don’t have to go to GRATE lengths to make this at home. Will you give it a try?

Serves 2


Before you start

High sided frying pan | Large stock pot | Kettle filled and boiled | Colander


For the sauce

  • 2 tbsp olive oil
  • 100g smoked tofu
  • 200g chestnut mushrooms
  • 1 large clove garlic
  • 2 medium tomatoes
  • 2 tbsp plant-based tomato pesto
  • 1 tbsp nutritional yeast
  • 1 400g tin polpa tomatoes
  • 1 tsp Henderson’s Relish
  • 2 tsp gravy browning
  • Salt, pepper and sugar to taste

To serve

  • 250g rigatoni pasta
  • Basil leaves
  • Olive oil
  • Nooch


  1. 1.

    Prepare the ingredients | Coarsely grate the tofu and mushrooms, transfer to a bowl and rinse the grater | Coarsely grate the tomatoes | Finely grate the garlic clove

  2. 2.

    Prepare the sauce | Warm the oil over medium high heat | Add the tofu and mushrooms to the pan and stir for 5-6 minutes | Add the garlic and stir for 1 minute | Add the tomatoes and stir for 2 minutes | Add the pesto and nutritional yeast and stir for 1 minute | Add the polpa tomatoes, stir to combine, reduce the heat and simmer for 3-4 minutes | Add the Henderson’s Relish and gravy browning, stir to combine, taste and season with salt, pepper and sugar | Reduce the heat to a very low simmer and leave the pan to one side to let the flavours develop

  3. 3.

    Prepare the pasta | Cook the pasta in a large saucepan of boiling salted water according to the package instructions (approx 10-13 minutes)

  4. 4.

    Finish and serve | Add a ladle of pasta water to the sauce and stir to loosen | Finely shred the basil leaves | Drain the pasta with a colander, quickly transfer the pasta to the sauce and fold to combine | Spoon the pasta into bowls | Season with a sprinkle of nooch, salt and pepper, drizzle over a little olive oil, garnish with basil leaves and serve immediately