2 Medium Carrots (Trimmed, peeled and chopped finely)
1 Medium Onion (Peeled and chopped finely)
2 cloves Garlic (Peeled and crushed or chopped finely)
1 piece Five Star Anise
1/2 teaspoon Marmite
1 teaspoon Worcester Sauce
2-3 shots 1 Cal Spray
175ml Dry Red Wine (or vegetable stock)
1 teaspoon Dried oregano (or 2 teaspoons fresh)
2-3 sprigs Rosemary (Leaves only)
Spray the base of a heavy pan with one cal olive oil spray or wipe with a little olive oil on some kitchen paper. Add the onion and soften for 5 minutes. Add the garlic celery and carrots, continue to soften for 5 minutes or so.
Add the fresh and dried herbs and stir around to mix well.
Add the tomatoes, marmite, worcester sauce, red wine and star anise. Stir to mix well and bring to a gentle simmer. Partly cover and leave to cook for 20 minutes or so, stirring occasionally and adding water or stock if the mixture starts to get too dry.
Once the sauce has cooked thoroughly, season with salt and pepper then stir through the quorn.
Cook for a further 10-12 minutes. Taste and adjust seasoning.
Serve with pasta and freshly grated parmesan
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