Simply Perfect Meat-Free Mince Wholewheat Spag Bol

Boil a kettle

Peel and finely chop your brown onion[s]

Top, tail, peel and finely chop your carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and carrot with a pinch of salt and cook for 3-4 min or until beginning to soften

Peel and finely chop (or grate) your garlic

Once the onion and carrot are beginning to soften, add your meat-free mince (remove the paper if required!) to the pan and increase the heat to high

Cook for 3-4 min further or until browned all over, breaking it up with a wooden spoon as you go

While the meat-free mince is cooking, add your pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite, then drain and return to the pot until serving

Meanwhile, dissolve your vegetable stock mix and soy sauce in 100ml [150ml] [200ml] boiled water – this is your stock

Add the chopped garlic, tomato paste, stock, chopped tomatoes, dried basil and dried oregano to the pan

Season with a grind of black pepper, bring to the boil over a high heat and cook for 4-5 min further or until thickened – this is your meat-free mince bolognese

Chop your parsley finely, including the stalks

Grate your Italian hard cheese