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.
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.