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Soya Bolognaise with Garlic Bread

For a cost effective bolognaise why not ditch tradition and try this vegetarian option where soya mince is used. Available frozen or freeze dried.

Serves 4

1 large finely chopped onion
1 garlic clove
200g soya mince
75g mushrooms, sliced
2 tbsp tomato puree
Small pinch of nutmeg (optional)
½ tbsp mixed dried herbs
1 tsp fresh oregano (or dried) this can also work with dried mixed herbs
300g chopped fresh tomatoes, this is a great way of using up those cheap, bruised English tomatoes, (skinned & cored remove the eye of the tomato and pour boiling water over the tomatoes and leave for approx 1minute. Peel off the skin and discard). Cut in
1x 400g chopped tinned tomatoes
250ml vegetable stock
125ml red wine (2 small glasses) (optional)
5 tbsp balsamic vinegar
½ litre tomato juice
Salt and Pepper
Drizzle oil
3 tbsp ripped basil (or dried)
Tomato ketchup (optional) you might want to add this as the soya mince needs a little kick
Dried Spaghetti
Parmesan cheese
Cooking Method: 

Heat the olive oil in a large saucepan over a medium heat. Add the onions and soften, without browning for 5 minutes, stirring occasionally.

Stir in the garlic and ginger marinade add the oregano and sliced mushrooms, continue cooking for a further minute.

Tip in the soya mince and fry on medium heat for approx 4-5 minutes.

Add the tomatoes and their juices, the stock, vinegar and wine. Bring to a simmer and cook until most of the liquid has cooked down - about 20 minutes. Stir in the ripped basil leaves. Season to taste.

Bring a large pan of lightly salted water to the boil, and add the spaghetti. Cook until ‘al dente’ -it should have a slight bite - about 8-10 minutes. Drain the spaghetti in a colander and return to the pan.

Drizzle with olive oil and season with freshly ground black pepper.

Pour the spaghetti into a large serving bowl, and top with the soya mince. Scatter with Parmesan shavings and serve with crusty garlic bread.