Vegetarian Ragù

1.

Dice 100g white onion, 75g carrot and 50g celery finely. Add 2tbsp olive oil to a pot and heat on medium. Add diced vegetables for ⏲ 3 min until onion is translucent.

2.

Add 200ml water to pot and bring to a light boil. Add {{ vegetable_broth_cube }} /* error: Unknown variable: 'vegetable_broth_cube' */ and wait until disolved.

3.

In a dry pan, add 1.5cup sunflower mince and toast while stirring on medium-high heat for ⏲ 1 min or until the sunflower mince starts turning brown. Add 2tbsp olive oil and stir to spread. Toast for another ⏲ 30s.

4.

Add the toasted sunflower mince to the vegetable stock, and stir. Once stock is almost entirely absorbed by the sunflower mince, add 700g tomato sauce. You can add another 50ml water to get the last remaining sauce from the tomato sauce bottle.

5.

Heat sauce on medium-low heat (should be boiling lightly), uncovered, for ⏲ 15 min. If sauce is too thick, add small amounts of water.