2 tbsp olive oil
1 large onion, diced
1 clove garlic, finely chopped
salt and pepper to taste
300g Realeat VegeMince
440g tin chopped tomatoes
150ml red wine
200ml vegetable stock
2 tbsp tomato pur�e
1 tbsp chopped fresh oregano
3 bay leaves
5 heaped tbsp fresh parley
30g roasted pine nuts
spaghetti
Recipe
Measure the oil into a large saucepan and place over medium heat. Saut� the onion in the oil until just tender. Add the garlic and season to taste.
Add the VegeMince and stir gently for 2 minutes then add the tomatoes, red wine, stock, tomato pur�e and herbs (leaving aside some parsley to garnish).
Bring the sauce to the boil, cover the pan and allow to simmer for approximately 15 minutes. Meanwhile, cook the spaghetti in a large pot of boiling water.
Drain, then gently toss the sauce and pine nuts together with the spaghetti. Sprinkle with remaining parsley and serve.