This vegetarian bolognese is a delicious and healthy alternative to the classic meat version. It's low in fat and calories, making it perfect for a family dinner. You can prepare a large batch and freeze it for future meals.
Heat the olive oil in a saucepan over medium heat.
Add the onion, carrots, and celery to the saucepan and gently fry until the onion starts to soften.
Stir in the garlic and vegetarian mince, and fry for a couple of minutes.
Add the bay leaf, passata, vegetable stock cube, and 200ml of water. Bring everything to a boil.
Reduce the heat and simmer for 30 minutes, or until the vegetables are tender and the sauce thickens.
Add the milk, cover with a lid, and cook for another 10 minutes. Season to taste.
Stir through the basil and serve the sauce with the spaghetti. Grate cheese over the top if desired.
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