Vegetarian pasta bolognese

• 175 g dried pasta
• 1 tbsp vegetable oil
• 1 small onion, peeled and finely chopped
• 1 medium carrot, peeled and cut into small dice
• 1 clove garlic, finely chopped
• 300 g vegetarian mince
• 150 ml (¼pint) vegetable stock
• 400 g chopped tomatoes
• 1 tbsp tomato ketchup
• dash of Tabasco sauce or chilli sauce
• Salt
• freshly ground black pepper
• 2 tbsp basil leaves, torn
• 50 g Cheddar or mozzarella cheese, grated (optional)

Cook the pasta according to the pack instructions, drain and set aside.

Meanwhile, heat the oil in a large non-stick pan and cook the onion and diced carrot for 5 minutes, add the garlic and cook for a further minute.

Add the mince, stock, tomatoes, ketchup and Tabasco or chilli sauce, season to taste.

Bring to the boil, reduce heat, cover and simmer for 15 minutes. Stir through the basil and the cooked pasta.

Transfer to four heatproof dishes, sprinkle over the cheese and serve immediately. Serve with garlic bread and a crisp green salad.