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My bf has developed an intollerance to red meat recently so I've started making bolognese sauce with Quorn mince instead of beef. The taste and texture is practically identical, it's something I'm sure non-vegetarians would love as well.

I add a couple of bay leaves to the sauce (chopped onions, quorn and tinned tomatoes) and let it simmer for a good 40 minutes or more. The bay leaves gives the ragu' a more 'meaty' feel :lol:

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