Spaghetti Bolognese

Chop the onions. Wash the leek and cut into thin rings. Wash the carrot and chop into small pieces. Wash the pepper and cut into bite-sized pieces. Thinly slice the garlic or press using a garlic press.

Heat some oil in a large pan. Fry the onion for approximately 7 minutes until soft and browning. Add the garlic, leek and carrot to the onion. Fry for another 8 minutes or until the leeks are tender.

Meanwhile, mix the Vivera plant mince with a tablespoon of ground black pepper. Add the mince and red pepper to the vegetables. Fry for another 2 minutes.

Add the whole can of chopped tomatoes to the vegetables. Mix through. Add the passata to create the sauce and bring to a boil.

Prepare the spaghetti while the sauce is heating up. Bring a large pot of water with a pinch of salt to a boil. Cook the spaghetti for 10 minutes (or longer/shorter depending on pack instructions). Drain.

Season the sauce with a small cube of plant-based butter, at least one tablespoon of dried thyme, rosemary, basil and chili flakes, a teaspoon of salt, and ground black pepper. Add more spices to taste. Heat through for another 2 minutes.

Serve the spaghetti with the bolognese sauce.