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Ingredients

• 300g Quorn Mince
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 stick celery, finely diced
• 2 cloves garlic, crushed
• 200g mushrooms, diced
• 100ml red wine
• 400ml tomato pasata
• 1 tbsp vegetarian Worcestershire sauce
• 1 gluten free vegetable stock cube, dissolved in 150ml hot water
• 1 tbsp tomato puree
• 1 tsp oregano
• Bunch fresh basil leaves, torn
• Salt and pepper to taste
• 350g dried gluten free spaghetti
• Hard cheese of your choice, grated to serve