Title: Tvp Spaghetti
Categories: None
Yield: 1 Servings

1 lg Spanish Onion
3 Cloves Garlic
2 tb Olive oil
2 md Courgettes/Zuchinis
1/4 lb Mushrooms (optional)
1 cn Peeled tomatoes, or 1 lb
-freshly peeled tomatoes
2 ts Oregano
1 ts Rosemary
1/2 ts Basil
1/2 ts Parsley
1 ts Black Pepper
1/2 c Red Wine (optional, I use
-water normally)
Some Tomato Puree/Paste (to
-thicken)

---------------------------------THE MINCE---------------------------------
1 c TVP marinated for at least 3
-hours in:
2 tb Olive Oil
1 ts Mixed Herbs
1 ts Oregano
1 ts Rosemary
2 ts Black Pepper
1 Vegetable Stock Cube
-(optional)
Sufficient boiling water to
-cover

Fry the garlic and onion in the olive oil till tender. Now add the mince
and fry for about ten minutes. It is best that the mince mixture should be
fairly dry before adding, i.e. there should not be any unabsorbed water.
Add the mushrooms and courgettes and continuing frying till tender, a
little extra olive oil may be needed at this stage as the mince mixture
will probably absorb some of the oil (don't worry, remember TVP is
virtually fat-free and the resulting sauce will still have far less fat
than the dead animal version, particularly saturated fat). Add the
tomatoes, wine and herbs and leave simmering with a lid on for about 20-25
minutes. If the sauce is still too runny add a little tomato puree to
thicken. For best results leave the sauce off the heat for a few hours to
absorb the flavours and simmer gently just before serving.

Serve with wholemeal spaghetti.

Posted to FOODWINE Digest 13 Sep 96

From: The Overstreets

Date: Fri, 13 Sep 1996 17:47:01 -0700