Low Fat High Flavour Vegetarian Bolognese

A good dash of olive oil
1 Packet of Quorn Low fat Mince, 300 g
1 Onion,chopped
3 Garlic cloves chopped
1 Pepper, chopped
Half a punnet of Mushrooms, chopped
Broccoli, fresh, 1 bunch, separated into medium sized florettes.
1 carton of passata.
2 tins of chopped tomatoes
20 or so Basil leaves, torn
20 or so oregano leaves,torn
2 fresh bayleaves
4 tsp of marigold swiss boullion or other good vegetable stock
a dash of Balsamic Vinegar
a good dash of Red Wine
a dash of Worcester Sauce Whitlock's
Honey

The broccoli and mushrooms in this dish absorb the flavour of the sauce and make it just divine. I recommend using when you can fresh herbs - they make all the difference. This is also a perfect base for lasagne.

Heat the olive oil and add the chopped onion, garlic and pepper to a pan and sautee on a low heat. When the onion is transluscent, add the other veg and torn basil and oregano, and continue to cook for a couple of minutes, before adding the mince and increasing the heat slightly. If the quorn absorbs a lot of the oil, you may need to add a litte more. Cook for a further few minutes, stirring to avoid sticking. Now add the worcester sauce and wine, and increase the heat to reduce them down. When the alcohol has boiled off, add the passata and tomatoes to cover the dish- also add the stock and bayleaves and bring through the boil. then reduce to a low heat to simmer. Add the balsamic and taste as it cooks - you may want to take the tartness of the tomatoes off with a little honey as you go.

Serving Size: makes 8 servings