Vegetarian Spaghetti Bolognese

 I haven't eaten beef for a while now. I was initially apprehensive about trying a meat substitute but have found quorn mince to be a great alternative, and it's so much better for you. This is Ben's recipe, originally made with beef, but with the addition of marmite and Lea and Perrins to give the quorn a fuller flavour. It's taken two and a half years together of tweaking the ingredients to get it to this point, its always evolving, but I think we're just about there with it now. Its really rich and tasty, and the longer you can afford to leave it the better, I think it tastes best as leftovers the next day as it really gets the chance to marinate then. 

Serves 2 (with leftovers)

350g quorn mince

500g passata

large handful chopped mushrooms

1 carrot, peeled and chopped

2 onions, chopped

4 cloves garlic, peeled and chopped

tbsp dried mixed herbs

large glug of Lea and Perrins

tsp Marmite

glug of hot sauce (optional)

Basil (optional)

Enough spaghetti for two

tbsp vegetable oil

1. Fry the onion, garlic and carrot over a high heat with the oil until softened.
2. Stir in the quorn mince and heat through.
3. Turn the heat down to medium and add the passata, mixed herbs, Lea and Perrins, Marmite, seasoning and hot sauce. Check to see if the mixture is to taste and add more if required. Add the mushrooms and stir.
4. Cover and leave on a low heat for at least 20 minutes.
5. Serve over spaghetti cooked to manufacturers instructions with grated cheddar and basil leaves.

Culinary Know How: FRESHER

Budget: UNDER £5

Kitchen Requirements: JUST ONE BIG PAN