Veggie Bolognese

Veggie Bolognese is one of my favourite meals, its hearty and filling with lots of flavours as well as being healthy. I use quorn meat in my bolognese, which is a healthier and cheaper alternative to using mince meat. This is one of the few meals that I was already able to cook before I went to uni. I started off making this by just using tomato pasta sauces from a jar, but quickly got the hang of using chopped tomatoes and adding in the selection of vegetables and seasonings that I wanted. This is one of the only meals that the whole family can enjoy, with two vegetarians and two meat eaters its nearly impossible to find meals that feed the four of us, but spaghetti bolognese is a popular favourite in our household.

Ingredients (feeds 4)

• 1 tin of chopped tomatoes
• 1 tin of 5 beans
• two hand fulls of mushrooms 
• 1 onion 
• 1 pepper
• 1 bag of quorn mince
• 2 cloves of garlic 
• 70g of spaghetti (per person)

Method:
Chop up the mushrooms, pepper and onion into small chunks and chuck them in the the frying pan with a lug of oil and fry on a medium heat until they have all softened. Use a garlic press, and add in the cloves of garlic.
Next empty the quorn mince into the frying pan straight from the freezer, stirring well whilst it browns. Add in the can of 5 beans and the tin of chopped tomatoes, and continue to stir adding in salt, pepper and basil for flavour. Leave on the heat until the pasta is ready.
Boil the kettle and fill a saucepan with boiling water, sprinkle with a dash of salt and boil the pasta for 10 minutes until it is soft. Drain and serve, with a large helping of bolognese.

I made this for dinner last night and served it with some quick and easy home made garlic bread for a delicious treat.