1. In a heavy bottomed sauce pan with hot olive oil for frying, add all of the chopped celery and carrot, and half of the onion, garlic, and oregano
2. Cook for at least 5 minutes to allow the vegetable to soften and all the flavours to develop
3. Add the tomato puree and chopped tomatoes, bring to the boil stirring regularly and simmer for a further 15 minutes, blend into a smooth sauce
4. In a separate pan with hot oil fry the remaining onion and garlic
5. Add the Quorn mince to the pan stirring for 1 minute
6. Add the remaining oregano
7. Combine the cooked mince with the tomato sauce and add salt and pepper to taste
8. 2/3rd fill a large saucepan with water and bring to the boil
9. Add a generous pinch of salt and a drizzle of olive oil to flavour the water
10. Once boiling add the spaghetti and boil for 12-15 minutes stirring regularly, until the pasta is cooked ‘al dente’
11. Serve Immediately

• Pouring a little bit of boiling water over the spaghetti can refresh it in between sittings

Wheat, Barley, Eggs, Celery