Ingredients:
- 300g Quorn Mince
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 100ml red wine
- 2 tsp soy sauce
- 150ml vegetable stock
- 1 tsp oregano
- 1 x 400g tin of plum tomatoes
- 320g spaghetti
- Salt and black pepper
- 2 garlic cloves, crushed
- 200g mushrooms, chopped
- 1 tbsp tomato puru00e9e
Method:
- Heat the oil in a large pan over a medium heat. Cook the onion, carrot and celery for 5-6 minutes until softened. Season with salt and black pepper.
- Add the garlic, mushrooms and tomato purée and cook for 2-3 minutes. Stir in the red wine and allow to bubble until reduced by half.
- Add the soy sauce, stock and oregano and stir well to combine. Add the tinned tomatoes and crush them against the side of the pan using the back of a wooden spoon. Simmer gently for 8-10 minutes.
- Stir in the Quorn Mince and continue to cook over a low heat for five minutes. Stir in the basil and season to taste.
- Meanwhile, bring a large pan of salted water to a boil and cook the spaghetti according to package instructions. Drain well and serve with the veggie Bolognese sauce.
