Meat-free Bolognese

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This basic meat-free mince mixture is incredibly versatile and can be used as a basis for a number of other dishes. The recipe given here is for two portions but, if you have freezer space, it's well worth doubling the quantity.

Serves 2

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
120 ml/4 fl oz/½ cup very hot (not boiling) vegetable stock
225 g/8 oz frozen soya mince or 'meat-free' mince
1 carrot, finely chopped, or 75 g/3 oz frozen diced carrots
50 g/2 oz fresh or frozen sliced mushrooms
200 g/7 oz/small can of chopped tomatoes
5 ml/1 tsp sun-dried tomato purée
120 ml/4 fl oz/½ cup red or white wine or extra vegetable stock
2.5 ml/½ tsp dried mixed herbs
Salt and freshly ground black pepper

1. Put the onion and garlic in the ceramic cooking pot and pour the stock over. Cover with the lid and switch on the slow cooker to Auto or Low. Leave to cook for a few minutes while measuring and preparing the rest of the ingredients.
2. Add the mince, carrot, mushrooms, tomatoes, tomato purée, wine or extra stock and herbs to the pot. Season with salt and pepper. Stir well, then re-cover with the lid and cook for 3-5 hours or until the vegetables are very tender.
3. Spoon half the mince mixture into a bowl or freezer container and allow to cool. Serve the remainder as for Bolognese, spooned on top of cooked spaghetti or pasta. Sprinkle with freshly grated Parmesan, if liked.

Second serving
Either cover the cooled mince and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the mince to defrost in the fridge overnight. To serve, heat gently in a saucepan and allow to bubble for about 5 minutes until piping hot.

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