Vegetarian Bolognese

1. Pulse frozen Edgell Onion and frozen Edgell Carrot until fine.

2. Sauté onion mixture and Edgell Plant Based Mince. Once vegetables are soft add wine, Leggo’s Tomato Paste, bay leaf, and nutmeg and cook until tomato paste has darkened.

3. Reduce heat, add stock and milk. Cook until thickened.

4. Cook pasta following packet directions.

5. Serve pasta topped with sauce and parmesan.