2 tbsp olive oil
1 large onion, chopped
1 red pepper, deseeded and finely chopped
2 garlic cloves, crushed
250g/9oz Tivall vegetarian mince
2 tsp dried mixed herbs
2 tbsp tomato purée
150ml/¼pt red wine
400g can chopped tomatoes in juice
2 tsp sugar
farfalle (pasta bows) or other pasta
few basil leaves, sliced, to serve
green salad and cherry tomatoes, to serve
Heat the oil in a heavy pan and fry the onion and pepper for 5-6 mins or until soft, adding the garlic for the final min. Add the Tivall vegetarian mince together with the herbs, then fry gently for a further 3 mins. Stir in the tomato purée, wine, tomatoes and sugar, season, then bring to the boil and simmer for 10 mins.
Cook the pasta according to pack instructions, then drain and serve with the sauce, garnished with the basil, and a green salad and cherry tomatoes on the side.