Veg spag bol

... except with meat balls as Booths were out of Quorn mince.

When I asked Abi what she wanted for dinner she replied "Veggie spag bol ?" And as we were texting, she didn't see me doing a quick air punch. This is progress!

This is a bit of a winner as recipes go. You'll need:

A generous puddle of olive oil
An onion
Two carrots
Two celery stems
Some garlic cloves (quantity depending on how much you like garlic)
Half a glass of red wine
500 mls of passata
200 mls vegetable stock
350g veggie mince (or meat balls)
100 mls oat milk
Some basil leaves
Grated parmesan
Some spaghetti

So, chop up your onion and garlic, thinly slice your celery and grate your carrot. Gently fry all that up in the oil until the onion is soft and translucent. Pour in the red wine and boil it off.


Then add the passata and stock and let that have a simmer for twenty minutes before adding your meatballs/mince. This'd be a good time to pop your spaghetti on and also your garlic bread if you're treating yourself, which I would recommend that you do.

Ten minutes after this, pop in the oat milk and then set about checking if your pasta ready. Oh, it isn't. Well, that's the way with pasta. Don't worry, just leave the sauce simmering until your pasta is ready and drained, stir through the basil, and then serve. (Each diner can do their own seasoning and parmie.)

Also, I forgot to mention: on Sunday I finished the book the Minx bought me for our holiday. I liked it. It had a kind of Kafkaesque/'The Outsider' vibe to it.