1 sachet Sunflower Mince
1 large onion, chopped
1 tbsp olive oil
2 garlic cloves, thinly sliced
2 tins chopped tomatoes
1 tsp dried oregano or Italian
250ml vegetable stock
Salt and pepper
- Soak the Sunflower Mince for 10 minutes in plenty of warm water, then drain and set aside.
- Heat the oil in a large non-stick frying pan and fry the onion until just soft.
- Add the garlic followed by the Sunflower Mince and fry for a few minutes until the mince is lightly browned.
- Stir in the tomatoes, oregano and stock, and season to taste. Simmer gently for 15-20 minutes until your sauce is lovely and thick.