Authentic Italian Sauce

Cook time: 3 hours

• 1 bulb garlic
• 3 red onions
• 1 red pepper
• 1 orange pepper
• 1 yellow pepper
• 1 aubergine
• 1 box mushrooms
• 1 jar black olives, sliced
• 1 pack vegan bacon
• 500g vegan mince
• x2 tins plum tomatoes
• 1 jar of sundried tomatoes
• 200ml red wine
• 2 sprigs fresh rosemary

1. Peel and crush the garlic and finely chop the onions, peppers and aubergine, slice the olives and mushrooms, pick and finely chop the rosemary, then finely slice the bacon.


2. Heat a splash of oil in a large cooking pot on a medium heat, add the bacon, rosemary, garlic, peppers and onion and cook for 5 minutes, or until softened, stirring occasionally


3. Add the aubergine, olives & mushrooms. Cook for 2-3 minutes.


4. Add the mince, breaking it apart gently, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.


5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.


6. Cover with a lid then leave on a low heat for at least an hour, ideally more, removing the lid and giving it a stir every 30 minutes. If it looks a little dry at this stage, add a splash of water to help it along


7. Leave to cool and bag up in ~500-550g bags.