Although it's very far from the original Italian ragu alla bolognese, I do agree that it's better with a thicker pasta - tagliatelle or fettucine - but sometimes spaghetti just hits the spot for easy comfort eating.
For my veggie version I used dried soya mince. It's much more economical than frozen Quorn mince, lasts for ever in a cupboard, and genuinely puzzles meat-eaters who assume it's meat but aren't quite sure what kind!
Serves 2 greedy people, possibly more
- 1 onion
- 1 carrot
- 3-4 gloves of garlic, crushed
- 1 celery stick
- 1 red pepper, chopped
- 1 tin chopped tomatoes
- 2 handfuls of dried soya mince
- 2 tsp vegetable stock
- 1 tsp Marmite (optional!)
- Glass of red wine (if you have it)
- Squirt of ketchup/tomato paste
- 2 tsp Italian seasoning herbs
- Put the soya mince in jug with the stock powder, then pour over enough boiling water to cover. Add your teaspoon of Marmite, stir in and leave to hydrate.
- Finely chop the onion, carrot and celery and gently fry for a few minutes in a pan with a splash of olive oil. Add the chopped peppers.
- Add the tin of tomatoes, fill the can with water and stir into the pan, along with a squirt of ketchup, or tomato puree if you're fancy.
- Add the glass of wine, herbs, garlic and soya mince.
- Turn to a low heat, and simmer gently for about 20 minutes, stirring occasionally. It should reduce and become thick and rich.
- After 20 minutes start boiling your pasta. When it's done drain the pasta, saving some of the starchy water in your jug.
- Add a bit of the pasta water to the sauce, enough to loosen it to your preferred texture.
- Serve on a plate with the sauce on top, sprinkle parmesan and garnish with some fresh basil leaves.
