Quorn Bolognese

A vegetarian take on the meat-based classic - this one has been an absolute hit

1. 1

   Dice the onion and other vegetables finely.
   
   Gently fry the diced onion in a little olive oil until soft and translucent.
   
   Add the aubergine and fry until these have also softened and begun to caramelise slightly.
   
   Add the pepper, courgette, garlic (chopped finely) and three or four sprigs of thyme leaves and cook the vegetable base until the peppers have softened but still retain some bite.
   
   Put the heat up to high and fry for a minute or so more, stirring constantly then add a good glug of balsamic vinegar and deglaze the pan.
   
   Once the vinegar has cooked off (the overpowering smell will have gone) add the passata and reduce the heat to medium.
   
   Once the sauce is hot through, add the Quorn mince, stir and season well with salt and pepper.
   
   Leave to cook on a low heat for at least 20 minutes to let the flavours meld (you could leave this longer, taking care that the sauce is not catching on the pan).
   
   Serve with pasta of your choice.
   
   We always make more than we need and use the sauce as a base for other veggie meals - adding some chilli powder, chilles and beans for a veggie chill--'con'-carne or topped with mash for a veggie cottage pie.