Veggie Bolognese Bake

This is so delicious and meaty that it’s been enjoyed by meat-eaters who I’ve cooked it for and a couple of added ingredients really help to amp up the flavor, making this a really rich ragu that’s really hearty and satisfying.

Ingredients (serves 2):

• 250g dried rigatoni

• 1 bag of quorn mince (350g)

• 1tbsp tomato puree

• 2tbsp oil from a jar of sun dried tomatoes in oil (if you don’t have this, just use regular good quality olive oil)

• 1/2tsp fennel seeds

• 4 finely sliced garlic cloves

• 50ml red wine

• 1tsp liquid smoke (can replace with liquid aminos or soy sauce)

• 1tsp dried Italian herbs

• 1tbsp gravy granules

• 1 can chopped tomatoes

• 1/2 the empty canned tomatoes can’s worth of water

• 50ml Italian grated vegetarian cheese

• fresh basil for topping

• salt and pepper to taste

Method:

1. Cook the pasta to packet instruction in salted water

2. In a large pan, fry the garlic in the olive oil/oil from sun dried tomato jar until soft

3. Add the fennel seeds and tomato puree and cook for a couple of minutes to allow the tomato puree to cook out

4. Add in the wine and cook for another couple of minutes to allow the alcohol to burn off

5. Add in the tomatoes, water, gravy granules, salt and pepper to taste, dried herbs, liquid smoke and mince and cook for around 10 minutes on a medium heat

6. Add the pasta to the sauce and pour into a baking dish

7. Sprinkle over the cheese and place under the grill until the cheese is melted and the pasta begins to crisp a little on top

8. Sprinkle over the fresh basil and serve