Plant Based Spaghetti Bolognese

Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the chopped onion and carrot, cook stirring frequently until starting to soften, 3-4 mins. Add the sliced mushroom and cook until starting to brown, 3-4 mins. Once everything has cooked down, add half of the garlic and cook for a further 1 minute.

Once the garlic has cooked, add the Vivera mince, red wine stock pot, finely chopped tomatoes and water (see ingredients for amount). Season with salt and pepper, stir well to combine and simmer without a lid until thickened, 15-20 mins. Add a splash of water if it's a bit thick.

Meanwhile, bring a saucepan of water to the boil with 0.5 tsp salt. When boiling, add the spaghetti (see ingredients for amount). Cook until tender, 12 mins, then drain in a colander pop back in the pan, drizzle with oil and stir through to stop it sticking together.

Whilst everything cooks, heat a drizzle of oil in a small frying pan on a medium-high heat. When hot, add the rosemary and the remaining garlic. Season with salt and pepper. Cook stirring frequently for one minute. Add the panko breadcrumbs and cook stirring frequently until golden brown, 2-3 mins.