Angela’s Bolognese Sauce

ingredients

• 500g quorn mince
• 250g leek
• 12g garlic
• 250g mushrooms
• 250g courgettes
• 250g peppers
• 25ml olive oil
• 1 tbsp dried mixed herbs
• 1 litre passata
• 1 beef or veg stock cube , optional

method

Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.

Step 1: Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.

Step 2: Roughly chop the Mediterranean veg.

Step 3: Place a large pan on a medium heat with the olive oil.

Step 4: Add the mince, alliums, and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.

Step 5: Add the chopped Mediterranean veg and the herbs. Cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.

Step 6: Use a potato masher to gently crush the veg, breaking down any bigger lumps.

Step 7: Add the tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.

Step 8: Add 200ml of water and stock cube (if using). Bring to the boil, then simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 7.

Step 9: Season to taste with sea salt and black pepper.

Step 10: Serve with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.