Julia’s Spaghetti Bolognese

 

 

Makes

Two large, filling, adult dinners, plus one to freeze for another day.

 

Ingredients

(These are listed in the order you can add them but please feel free to play around with it. All the quantities are approximate. The meal in the picture had courgettes too which can make a nice change.)

 

Extra virgin olive oil – enough to coat base of saucepan

1 medium onion – chopped and softened in the oil

2 tablespoons tomato puree

1 tablespoon tomato ketchup (optional - you can just use puree)

2 tins chopped tomatoes

2 organic veg, low salt Kallo cubes

¾ red pepper – chopped

2 cloves garlic

I large (15 oz) mug dried soya mince

Red wine – a splosh (optional, but do check it’s veggie)

Water – add as required

½ teaspoon cayenne pepper

1 teaspoon dried oregano

Salt & black pepper to taste

Mushrooms – say, 2 handfuls – chopped

 

Method

Cook all in a large saucepan on a low heat, stirring regularly.

Serve with spaghetti. Lovely with grated cheese (if you’re not vegan) and pumpkin seeds sprinkled on top.