Quorn Bolognese

Ingredients

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Onions

  Sweet, raw

  1 onion or 331g

• Zucchini

  Summer squash, includes skin, raw

  1 ⅔ medium or 323g

• Carrots

  Raw

  250g

• Yellow peppers

  Sweet, raw

  100g

• Mushrooms

  White, raw

  200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Crushed, canned

  800g

• dried herbs

  1 serving or 100g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  6 leaf, whole or 3g

• Pasta

  Corn, dry

  240g

• Quorn mince

  meat substitute

  400 Grams or 400g

Directions

1. Heat a large saucepan and spray with calorie-controlled cooking spray. Add the mince and cook over a high heat. Don’t stir immediately, as you want the meat to really brown on the base, so give it a few moments – then turn to sear and brown on all sides. Step 2 Add the onion, courgette, carrots, pepper, mushrooms, garlic, tomatoes, tomato puree, herbs and stock. Stir well and bring the mixture up to the boil. Step 3 Reduce the heat to low, partially cover with the lid and cook for 30-40 minutes. To reduce the liquid to thicken the sauce, remove the lid for the final 10-15 minutes. Step 4 To cook the spaghetti, first check the pack instructions – timings vary. If it’s quick cook it will only take 4-5 minutes. Wholewheat will take 9-12 minutes. Bring a large saucepan of water up to a rolling boil, then add a little salt. Gradually feed the spaghetti into the saucepan. Swirl it around the pan by stirring with a wooden spoon, then boil gently for the recommended cooking time. Avoid overcooking or boiling too vigorously. Step 5 Drain the pasta in a colander, then share it between 4 serving plates. Spoon the sauce on top, then serve, garnished with a few fresh basil leaves.