Spaghetti Bolognese

Ingredients

  • 1 Can chopped tomatoes
  • 1 Large onion
  • 1 Bulb of garlic
  • 2 Medium carrots
  • 2 Celery stalks
  • 1/2 Red Pepper
  • 50g Frozen Peas
  • 50g Black olives
  • 4 tbsp Tomato purée
  • 100g (Dry) soya mince
  • 4 tsp Bouillon
  • 300ml Vegetable gravy
  • 1 tsp Dried rosemary
  • 1 tsp Dried Sage
  • Fresh black pepper
  • 450g (Dry) Spaghetti

Method

  1. Heat the canned tomatoes and chopped onion in a large pan; when the onion has softened, add the crushed garlic
  2. Add the chopped celery, carrot and red pepper along with the bouillon, rosemary, sage and black pepper to taste
  3. When most of the liquid has evaporated, add the dry soya mince and stir well; stir continuously for 5 minutes
  4. Stir in the tomato purée, frozen peas and chopped black olives; mix well and allow to cook for a further 5 minutes
  5. Add the vegetable gravy (plus a little extra boiling water if needed), stir well and simmer for 20 minutes
  6. Serve with spaghetti and a fresh green salad

Cooking Temperature: Medium Hob

Cooking Time: 40 Minutes

Serves: 6

Keeps For: 5 days

Tips and Comments

  • A batch of mince can be made in advance as it tends to taste even better the next day
  • Add a dash of chilli for an extra kick
  • The mince can equally well be served in a variety of other dishes such as Stuffed Marrows or even on a jacket potato