Spaghetti, Quorn mince (or beef or lamb mince), passata tomatoes, 1 white onion, basil oil, butter,
basil, oregano, parsley, garlic, red wine, peccorino cheese
1) Put half a bulb (yes that's bulb, not clove!) of garlic into a roasting tin and roast in the oven for 30 minutes.
2) Finely dice one white onion and sautee in a tablespoon of basil oil and a teaspoon of butter until they have completely softened. Add a glass of red wine, some finely chopped basil, oregano and parsley and stir through.
3) If you are making this with meat - brown the mince and strain off all of the meat juices before adding it to the pan. If you are making this with Quorn - add the Quorn mince from frozen and stir through.
4) Put your spaghetti on to boil in hot, salted water.
5) Stir the passata tomatoes through the Quorn mince and season with salt and freshly ground black pepper to taste. Leave on a low heat until the spaghetti is cooked, then strain the spaghetti and add to the pan.
6) Stir through on a low heat for a further 2-3 minutes and then remove the roast garlic from the oven. Once roasted, it can be squeezed from the skin like a puree - mince the garlic in a press and stir through the spaghetti.
7) Serve with shaved pecorino and a sprinkling of parsley.