You’ll need a large saucepan to make this full recipe. Heat the olive oil in the largest saucepan you have and fry the onions for 5-6 minutes, stirring often. Add the peppers and cook again for another 5 minutes or so, until all have softened. Now put in your garlic and chilli flakes and give it another 3-4 minutes.
Put in the vegan mince and cook through, keep stirring throughout and don’t let it stick. This will take about 8 minutes.
Now add the tomato wedges, sundried tomatoes (along with the oil), tomato puree and pesto, stir through and cook down for another 5 minutes or so to allow the tomatoes to soften. Full flavour is achieved by using ripe tomatoes, so if you have a local supplier, get tomatoes from them rather than the supermarket, which tend to be underripe.
Now put in the parsley, Worcester sauce and stock cubes, pour in the canned tomatoes and the rest of the ingredients. Bring to the boil and simmer gently for about 2 hours, stirring from time to time. Serve with your favourite pasta.
