Veggie Bolognese

As a kid spaghetti bolognese was a staple of Saturday lunchtimes - it's as proudly British as Chicken Tikka Masala!

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

1. 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.
2. 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.
3. 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.
4. Add the glass of wine, herbs, garlic and soya mince.
5. Turn to a low heat, and simmer gently for about 20 minutes, stirring occasionally. It should reduce and become thick and rich.
6. After 20 minutes start boiling your pasta. When it's done drain the pasta, saving some of the starchy water in your jug.
7. Add a bit of the pasta water to the sauce, enough to loosen it to your preferred texture.
8. Serve on a plate with the sauce on top, sprinkle parmesan and garnish with some fresh basil leaves.