Vegetarian bolognese recipe

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  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 525 calories / serving
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  1. Cook the pasta according to the pack instructions, drain and set aside.
  2. Meanwhile, heat the oil in a large non-stick pan and cook the onion and diced carrot for 5 minutes, add the garlic and cook for a further minute.
  3. Add the mince, stock, tomatoes, ketchup and Tabasco or chilli sauce, season to taste.
  4. Bring to the boil, reduce heat, cover and simmer for 15 minutes. Stir through the basil and the cooked pasta.
  5. Transfer to four heatproof dishes, sprinkle over the cheese and serve immediately. Serve with garlic bread and a crisp green salad.

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  • Ingredients

  • 175g dried pasta
  • 1tbsp vegetable oil
  • 1 small onion, peeled and finely chopped
  • 1 medium carrot, peeled and cut into small dice
  • 1 clove garlic, finely chopped
  • 300g vegetarian mince
  • 150ml (¼pt) vegetable stock
  • 400g chopped tomatoes
  • 1tbsp tomato ketchup
  • dash of Tabasco sauce or chilli sauce
  • salt
  • freshly ground black pepper
  • 2tbsp basil leaves, torn
  • For the cheese

  • 80g mozzarella cheese, grated
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  • Energy 2209kj 525kcal 26%
  • Fat 21.9g 31%
  • Saturates 4.3g 22%
  • Sugars 11.4g 13%
  • Salt 2.6g 44%

of the reference intake
Carbohydrate 46.5g Protein 33.2g Fibre 6.3g

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