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LOCATION: Recipes >> Vegetarian >> Spaghetti Sauce 03

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TVP Spaghetti

1 large spanish onion
3 cloves garlic
5 tablespoons water

2 courgettes/zucchinis
1/4 lb mushrooms (optional)

1 cup TVP
1 tablespoon olive oil
1 teaspoon mixed herbs
1 teaspoon oregano
1 teaspoon rosemary
2 teaspoons black pepper
1 vegetable stock cube

1 can peeled tomatoes, or 1 lb freshly peeled tomatoes
2 teaspoons oregano
1 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon parsley
1 teaspoon black pepper
1/2 cup red wine (optional)

Soak the tvp for 3 hours with the olive oil, herbs, oregano,
rosemary, pepper, veg stock and sufficient boiling water to cover.

Fry the garlic and onion in the water till tender. Add the mushrooms
and courgettes and continuing frying till tender. Now add the
mince and fry for about five minutes. Add the tomatoes, wine and
herbs and leave simmering with a lid on for about 20-25 minutes.
If the sauce is still too runny add a little tomato puree to thicken.
For best results leave the sauce off the heat for a few hours to
absorb the flavours and simmer gently just before serving.

Serve with wholemeal spaghetti.


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