Spaghetti Bolognese

Green = Free. If using lots of Parmesan, use HExA or syn it.

Serves: 4 people
Preparation: 10 mins
Cooking: 25 mins

300g Quorn mince
400g Chopped tomatoes, canned
250ml Passata
3-4 tbsp Italian herbs (dried, but fresh if available)
3-4 tbsp Parsley (dried, but fresh if available)
1 Onion, medium, chopped
1 Garlic clove, crushed
1 Carrot, small, diced
150g Frozen Peas
1 Brocolli floret, chopped into small pieces
1 OXO stock cube (veg or beef flavour)
1 tbsp Bovril, beef flavour (from the jar)
3-4 drops Tobasco, to taste
Worchester sauce, to taste
Salt and Pepper
Parmesan cheese to garnish

In a large deep saucepan, spray generously with Frylight and add the onions and garlic. Fry until browned.
In a small bowl, add the stock cube, herbs, Bovril and Tobasco/Worchester and mix with 100ml boiling water, stir well.
Add the frozen Quorn mince, to the frying onions and allow to brown, adding a little water to prevent sticking.
Continue to add the passata and chopped tomatoes, stock/herbs mixture and the remaining vegetables.
Season with salt and pepper to taste.
Bring the bolognese to the boil for a minute, turn down the heat and allow to simmer for 15 minutes.
Meanwhile, boil 1.5lts of water in a kettle and add to a second, deep-sided saucepan. Add salt if desired and bring to a rolling boil.

Use enough spaghetti for each person, depending on whether on a red/green day.
TIP: Before dropping the spaghetti into the water, hold it vertically with both hands and twist, so it resembles a traditional hay stack (see image below) - drop into the boiling water. It should fan out around the rim of the saucepan, and will all collapse into the pan itself, nice and neatly.

Boil as per the instructions on the packet.
When the spaghetti is ready, remove from the heat. TIP 2: Save a cup of the starchy water from the pan.
Drain the spaghetti in a colander.
When ready to serve, sprinkle some of the saved starchy water over the draining spaghetti - this stops it sticking together.
Pile the spaghetti onto a plate, and add the bolognese sauce over the top.
Garnish with a little Parmesan cheese.