• 500g Quorn Mince
  • x1 500g of tomato passata & 1 jar of sundried tomato paste & Fresh Basil & 2-3 tablespoons of Worcester Sauce
  • x1 Red Onion
  • 250g Mushrooms
  • x1 Red Pepper, x1 Green Pepper, x1 courgette


  • STEP 1
    Heat oven to 180c. Finely dice the vegetables and add to an oven proof dish with approx 2 tablespoons of oil and coat well, roast approx 20 minutes or until soft
  • STEP 2
    In a pan, gentle fry the onion in a tablespoon of olive oil until cooked, add the quorn mince, the jar of sundried tomato paste, passata and torn basil leaves - (add to own taste) and season with black pepper and worcester sauce. Mix well and cook on a gentle heat for 10 minutes, add the roasted vegetables, stir well and cook gently for 20 mins.
  • STEP 3
    Serve with fresh tagitelle, parmesan, torn basil leaves and garlic bread
  • STEP 4
    Can be frozen for up to a month and tastes even better if made in advance, also makes a lovely sauce for a lasagne.

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