This one works the best for me – it’s my own invention.
You will need the holy trinity of soup and savoury-ness:
One large stick of celery
One large carrot
All finely chopped and lightly sauted in a pan with a tblsp of olive oil
One chopped and deseeded red pepper
Four small blocks of spinach (I Iike the Taj frozen ones – they come in a box)
Three fresh tomatoes, chopped (not tinned)
One cup of red lentils
Half a cup of minced Quorn (this isn’t vital btw)
A good pinch of dried oregano and basil
One heaped tsp of veggie stock – i.e. Vegeta
A tblsp of tomato puree
Stir all the ingredients then add enough water to cover them. Simmer and watch for half an hour, adding water when necessary – the lentils will expand, but the veg will give water too.
Cook for a further 15 minutes whilst you boil a pan of water for the spaghetti – I use Sainsbury’s Free From – it’s free of everything *and* made in Italy from rice, maize and quinoa flours!
This amount of bolognese can make 4 servings (depends on how much you like – ratio of bolognese to spaghetti is important and a personal preference).
Or it’s possible to later add a small can of kidney beans, some cumin, chilli flakes and a piece of dark chocolate. Then you have chilli for the next evening. Served in tacos or with brown rice – very nice.