Ingredients

1 500g pack wholemeal spaghetti
300g vegetarian mince
1 onion, chopped
1 clove garlic, crushed
8 fresh organic tomatoes, chopped into small blocks
2 sticks celery, chopped into small pieces
1 cup carrot, grated
2 large handfuls fresh spinach
1 zucchini (courgette) grated
Olive oil
1 heaped tbsp vegetable stock powder
Tomato puree
Large handful fresh basil (basilicum)
1 cup grape juice
A little cornflour mix to thicken sauce

Method

Lightly fry in olive oil the onion, vegetarian mince, tomatoes, celery, carrot and zucchini for about 5 minutes or until the mince is brown.

Add tomato puree, stock powder, grape juice, garlic, basil and spinach. Cook on low heat for half an hour - the spinach should almost disappear by this stage.

Thicken the sauce with a couple of teaspoons of cornflour mix. Grape juice gives a slight sweetness.

Cook spaghetti and pour sauce over. Top with grated Parmesan.