Veggie Spaghetti Bolognese

Yes, its soya mince again! I really can’t get enough of the stuff. I think that it’s amazing how vegetarians these days are so lucky, especially in the UK to have so much choice and variation with their diet. If you haven’t tried any of the Quorn products you are seriously missing out. I urge you to try soya mince! Not only is it good for you but so very satisfying after eaten in a good way. Not in a bloated or stodgy way! It’s great!!

Here in this recipe, the bolognese has a lot of flavour and the spaghetti manages to absorb and adds to this wonderful healthy and scrumptious dish. As you can probably tell, I just love Pasta!!!

INGREDIENTS

300g soya mince pack frozen
1 large carrot grated
1 medium onion grated
2 sticks celery grated
2 cloves garlic crushed
500g tomato passata
1 stock cube
150 ml water
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp paprika
1 tsp oregano
1 tbsp spaghetti bolognese powder
1/4 tsp sugar
1/2 tbsp tomato ketchup
1 tbsp olive oil
spaghetti cooked al dente

METHOD

1. Heat olive oil in a large saucepan. Throw in oregano and half of the crushed garlic. Let it sizzle on a low flame and then add the mirepoix (trio of grated onion, carrot and celery) Mix well and cook covered for 5 minutes

2. Once the trio mixture is softened pour in the passata plus the garlic and crumble in the stock cube. Put in all the other seasoning ingredients and stir in the water. Let the sauce cook for a further 4 minutes on a low flame covered

3. Carefully mix in the soya mince. Combine well, at this stage you, may need to add a little more water depending upon consistency of sauce. Bring to the boil and then simmer on a low flame for 10 minutes. Stir and simmer again for a further 15/20 minutes covered

4. Once ready plate up some al dente spaghetti and scoop out some delicious bolognese and smother the spaghetti. Serve with a grated hard cheese of your choice

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