Recipe for the month

Vegetarian Bolognese, sent in by Anne Kinsman


2 tablespoons olive oil
1 medium onion finely chopped
2 carrots finely chopped
2 celery sticks finely chopped
1 clove of garlic crushed
350g frozen vegetarian mince
1 bay leaf
500g passata
1 vegetable stock cube
100ml milk
Small bunch of basil chopped
600g cooked spaghetti or other shaped pasta
Vegetarian hard cheese to serve


1.Heat the oil in a sauce pan and gently fry the onion, carrots, and celery until the onion is starting to soften. Stir in the garlic and vegetarian mince (there is no need to defrost) and fry for a couple of minutes. 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 minutes or until all pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 minutes. Season to taste. If the sauce is a bit thin keep bubbling until it thickens.
3. Meanwhile, cook the pasta according to instructions on the packet.
4. Stir the basil into the sauce, then serve on top of plates of spaghetti. Sprinkle each serving with grated cheese.