Veggie bolognese

Speed things up with a bag of shop-bought sofrito – a mix of finely chopped onion, carrot and celery. Available at plenty of supermarkets, it’s a great way to reduce food waste and save time.

QServes 4

QPrep 10 mins

QCook 1 hr

2 tbsp olive oil

1 medium onion, finely chopped 2 carrots, very finely chopped 2 celery sticks, very finely chopped 1 garlic clove, crushed

350g frozen soya mince

1 bay leaf

500ml passata

1 vegetable stock cube

100ml milk small bunch of basil, chopped

600g cooked spaghetti or other pasta

(about 250g dried) vegetarian Italian-style hard cheese,

grated, to serve 1 Heat the oil in a frying pan and fry the onion, carrots and celery until the onion starts to soften. Stir in the garlic and mince (there’s no need to defrost) and fry for a few minutes. Add the bay leaf, passata, stock cube and 200ml water, then bring to the boil.

2 Reduce the heat and simmer for 30 mins, or until the veg is tender and disappearing into the sauce. Add the milk, then cover and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens, then stir through the basil. Serve with the spaghetti and sprinkle over some cheese.

PER SERVING 453 kcals, fat 10g, saturates 2g,

carbs 62g, sugars 13g, fibre 11g, protein 24g, salt 1.1g