Chunky Spaghetti Bolognese

Everyone loves a 'spag bol' and this one is a classsic recipe, except that the miced beef is replaced by Quorn, so that it's free on a Green day - proving that it is possible to improve on perfection.

Serves 4

Prep time 20 mins

cooking time 30 mins

Syn Free

Ingredients:-

1 Onion, peeled and roughly chopped

2 large carrots, peeled and roughly diced

2 sticks of celery, roughly sliced

2 tsp dried mixed herbs

1/4 tsp cayenne pepper

4 garlic cloves, peeled and crushed

150ml/5fl oz chicken stock made from bovril

2 x 400g/14oz cans chopped tomatoes

1 tbsp artificial sweetener

350g/12oz Quorn mince

Salt and freshly ground pepper

350g/12oz dried spaghetti

To Garnish:-

Chopped flat-leaf Parsley

Method:-

Place the prepared vegetables in a large non-stick frying pan or wok with the dried mixed herbs, cayenne, garlic and stock. place over a medium heat and bring to the boil. Cook for 3-4 minutes, until the vegetables begin to soften.

Stir in the chopped tomatoes, sweetener and Quorn mince. Season well, bring to the boil then cover, reduce the heat and cook gently for 20-25, stirring often, until the sauce is thick and the vegetables tender.

While the sauce is cooking, cook the pasta according to the packet instructions. Drain and keep warm.

To serves, divide the cooked spaghetti between four warmed plates and top with the chunky Bolognese sauce. Garnish with the chopped parsley and serve immediately.