Vegetarian Bolognese Sauce

Serves 4, or one plus enough sauce to use tomorrow to make a lasagne!Ingredients:
1 tablespoon olive oil plus 1 tablespoon butter

1 medium onion, finely chopped
1 pepper (yellow for preference) finely diced
1/2 courgette, finely diced
1/2 large carrot, peeled then grated
1/2 stick celery, finely diced
1 large fresh tomato, chopped
1 large clove garlic, crushed

250g (9 oz) (half a bag) frozen Quorn mince

1 x tsp dried basil
1 x tsp dried parsley
2 x tsp dried oregano
1 x pinch dried chili flakes

1 x 400g (14 oz) tin plum tomatoes
2 x heaped tablespoons tomato puree
1 x tablespoon tomato ketchup
1 x vegetable stock cube dissolved in 100ml (3.5 fl oz) boiling water


To serve:
75g (3 oz) per person dried spaghetti (I used wholewheat spaghetti)
Bowl grated vegetarian cheese
Garlic bread if liked

METHOD:

In a heavy bottomed frying pan, melt the butter in the olive oil and add the first seven ingredients (i.e. all the chopped veg.) and cook gently over a medium high heat until softened.

Make a large well in the centre of the veg and pour in the Quorn mince. Cook for a few minutes until well defrosted and then stir into the surrounding veg. Add the herbs and spices and stir well.

Next, add the tin of tomatoes, chopping them in, plus the puree, ketchup, and finally the stock cube in water. Season with salt and pepper to taste, then reduce the heat to very low and simmer gently for about 20 minutes.

Whilst the sauce is simmering, cook your spaghetti per the packet instructions.

Serve with grated vegetarian cheese and garlic bread, if liked.

Note: If you have fresh herbs, use those instead. They are much more potent and delicious.