Spaghetti Bolognese
The bolognese sauce is better, made ahead of time
For 4-6
1 big garlic clove, chopped
Olive oil - 3 - 4 tablespoons
1 large onion, finely chopped
1 large carrot, chopped
1 stick celery, chopped
2-3 pieces of unsmoked streaky bacon, chopped
1 packet Quorn mince
1 lb mince
2 cans of tomatoes
2 tablespoons tomato purée
Red wine (optional), 1/2 glass (otherwise use water)
Teaspoon or so of Lea & Perrin sauce (optional)
1 bay leaf
Tsp mixed herbs or some fresh basil
Salt and pepper
Spaghetti
Pan of boiling water
Salt
In a large le creuset pot, add small amount of oil and fry chopped garlic clove.
Add onion, carrot and celery and fry gently until fairly soft, but not overcooked.
Add the bacon and cook for 5 minutes or so.
Add the Quorn and stir around for a few minutes, until coated in oil.
In a separate frying pan, brown the mince. Then add to the quorn and vegetables.
Add the can of tomatoes, tomato puree, herbs and wine. Bring to the boil, stirring.
As soon as it is boiling, make sure that the Quorn and veg are not sticking to the pot. Add water as necessary.
Turn down heat to simmering gently. Put on lid and leave for 20 minutes.
Take lid off and simmer gently for a further 20 - 25 minutes.
Spaghetti
This is the time to get the spaghetti going. Boil a full kettle of water.
Use large steel pot and fill with the boiled water. You may need to add more boiling water, so boil another kettle. Bring back to the boil and add at least a teaspoon of salt.
Add enough spaghetti for 4-5 people - use a spaghetti measurer.
Coil the spaghetti around and push it all under the water. Once it is all in, stir around to make sure it isn’t all sticking together.
Boil for as long as it says on the spaghetti pack, usually around 10 minutes - set the timer. When the timer beeps, check the spaghetti to see if it is too chewy. If so, a few more minutes will fix it.
Drain in the colander in the sink, pour in a bowl.
Serve up with the bolognese sauce.