Quorn Spaghetti Bolognese

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• 350g Quorn Mince
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stick of celery, finely chopped
• 200g mushrooms finely chopped
• 2 garlic cloves, crushed
• 400g tin chopped tomatoes
• 1 vegetable stock cube dissolved in 200ml boiling water
• 100ml red wine
• 1 tbsp tomato ketchup
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp dried majoram
• 350g spaghetti (dried)
• fresh basil leaves, torn, for garnish
• Salt and freshly ground black pepper
• Italian style hard cheese shavings to serve

Let's Cook

1. Heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more.
2. Add the tomatoes, tomato purée,  red wine, dried herbs, tomato ketchup and vegetable stock. Cover and simmer gently for a further 8-10 minutes. Stir in the Quorn mince continue to cook over a low heat while you cook the spaghetti as per pack instructions, season to taste.
3. Drain the spaghetti, spoon the bolognese sauce over the top and serve, sprinkle with some basil leaves and Parmesan or vegetarian Italian hard cheese shavings.