In this vegetarian recipe for spag bol, soya mince is used instead of beef. The marmite is the secret ingredient that adds richness to the sauce. There’s also some red wine vinegar to add a sharpness along with some other spices.
Wash and finely slice the mushrooms. Chop the onions into small dice. Peel and grate the carrot on a medium setting. Finely chop the garlic.
Put the dried soya mince into a large bowl. Pour over 500ml warm water and soak for 3 minutes. The soya mince will soak up the water and rehydrate.
Heat up 1 tablespoon cooking oil in a large frying pan over a medium to high heat. Add the diced onion and stir fry until golden and softened, about 4 minutes.
Add the mushrooms and fry for a further 3 minutes.
Add the carrot, tomato puree, red wine vinegar, marmite, oregano, bay leaf, paprika and garlic. Fry for 1 minute.
Add the rehydrated soya mince along with all the water to the bolognese. Add the chopped tomatoes. Stir well.
Bring back to the boil and then turn the heat down to a simmer. Cook for 12 minutes.
Meanwhile pour 2 litres boiling water into a large saucepan over a high heat. Add your spaghetti and a pinch of salt. Bring the saucepan back to the boil then turn the heat down to a simmer. Cook for 10 minutes or according to package instructions.
When the spaghetti is done, drain in a colander and place back in the saucepan. Season the bolognese sauce to taste with salt and pepper. Serve the spaghetti with the bolognese sauce on top and a grating of the hard Italian cheese.