Veggie Bolognese

You can buy sofrito at many supermarkets; it’s a mix of onion, carrot and celery and very useful if you always end up chucking away the last few sticks of celery.

SERVES 4 PREP 10 mins COOK 1 hr EASY V

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 Quorn mince 1 bay leaf 500ml passata 1 good-quality vegetable stock cube 100ml milk small bunch basil, chopped 600g cooked spaghetti or other pasta shape (about 250g dried) vegetarian hard cheese, to serve

1 Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there’s no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.

2 Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Taste and season to taste. If the sauce is a bit thin, then keep bubbling until it thickens, then stir through the basil. Serve with spaghetti, with the cheese grated over, if you like. Can be frozen into portions and reheated.

GOOD TO KNOW low fat • low cal • fibre • 2 of 5-a-day

PER SERVING 453 kcals • fat 10g • saturates 2g • carbs 62g • sugars 13g • fibre 11g • protein 24g • salt 1.1g