Healthy Eating

information

Serves: 4
Syns per serving: ½ Syn on Green
Preparation and cooking time:
approx. 1¾ hours

ingredients

2 onions, chopped
2 garlic cloves, chopped
2 carrots, diced
1 celery stick, diced
568ml/1 pint Vecon stock (available from most health food stores)
454g/1lb Quorn mince
397g/14oz canned chopped tomatoes
1 level tbsp tomato puree
a few basil leaves, chopped
2 sprigs of thyme
a few sprigs of oregano, chopped
salt and ground black pepper
½ tsp sugar
340g/12oz dried spaghetti
2 tbsp chopped parsley

1. Put the onions, garlic, carrots, celery and 284ml / ½ pint of the vegetable or beef stock in a large heavy-based saucepan. Cover the pan and bring to the boil.

2. Continue boiling for 5-10 minutes, then uncover the pan, reduce the heat and simmer for about 20-30 minutes, until the vegetables are tender.

3. Add the Quorn mince and stir well. Add the remaining stock, tomatoes, tomato puree, herbs, seasoning and sugar. Bring to the boil, then reduce the heat and simmer gently for about 1 hour, until the sauce is reduced and richly coloured.

4. Cook the spaghetti in boiling, lightly salted water until tender and al dente ("to the bite"). Drain well and divide the spaghetti between 4 serving plates. Top with the bolognese sauce and serve sprinkled with chopped parsley.

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