Easy Spag Bol Sauce

Serves 4


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 herb mix
250ml vegetable stock
Salt and pepper


  1. Soak the Sunflower Mince for 10 minutes in plenty of warm water, then drain and set aside.
  2. Heat the oil in a large non-stick frying pan and fry the onion until just soft.
  3. Add the garlic followed by the Sunflower Mince and fry for a few minutes until the mince is lightly browned.
  4. Stir in the tomatoes, oregano and stock, and season to taste. Simmer gently for 15-20 minutes until your sauce is lovely and thick.

Leave a review

All reviews are moderated before being published.