Quorn Bolognese with roasted vegetables

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

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.

Serve with fresh tagitelle, parmesan, torn basil leaves and garlic bread

Can be frozen for up to a month and tastes even better if made in advance, also makes a lovely sauce for a lasagne.