Recipe for February

Sent in by Anne Kinsman

Vegetarian Bolognese


1 tablespoon vegetable oil
1 chopped onion
2 carrots sliced and chopped
1 leek sliced
2 celery sticks sliced
350g bag of Quorn mince or other similar vegan protein (optional)
400g can chopped tomatoes
1 table spoon tomato puree
1/2 teaspoon cayenne pepper
125g mushrooms sliced
375g spaghetti
Salt and pepper
Basil leaves and grated parmesan to serve


  1. Heat the oil in a sauce pan, add the onion and fry over a low heat for 3 to 5 minutes or until soft. Stir in the carrots, leek and celery. Add the tomatoes, tomato puree, cayenne pepper and mushrooms and stir to combine. Season to taste with salt and pepper and simmer for 10 minutes. Add the Quorn mince if using and simmer for another 15 minutes.
  2. Meanwhile cook the spaghetti in a large saucepan of lightly salted boiling water for 8 to10 minutes or according to the pack instructions until just tender drain the pasta and sprinkle with pepper.
  3. Mound the spaghetti on serving plates and spoon the sauce over the top and serve. Add fresh basil leaves and grated parmesan to serve.