This bolognese works for a quick weeknight vegetarian meal (and lunch the next day). Oven-Roasted Heirloom Tomatoes give this sauce incredible sweet flavor, which is why I add them at the end, so as not to cook all that yumminess away.

NOTE: Sauce can be made in advance to keep in the refrigerator, or can be frozen for up to 3 months. You can substitute ground beef, chicken, or turkey for the Quorn crumbles. Or, try substituting spaghetti squash for the actual spaghetti.

• Step 1

  Put Oven-Roasted Heirloom Roasted Tomatoes into a strainer over a bowl, to catch the drained liquid; set aside.

• Step 2

  Heat 2 Tbsp liquid from Roasted Tomatoes in a heavy bottom pot, and add the mirepoix. Cook over medium-high heat until onions start to brown, about 10 min.

• Step 3

  Turn heat down to medium-low and add Quorn crumbles (frozen) and garlic; stir two to three minutes.

• Step 4

  Add bay leaves, crushed tomatoes, stock, tomato paste, and reserved liquid from Oven-Roasted Heirloom Tomatoes and bring to boil.

• Step 5

  Turn heat down to simmer for 30 minutes, stirring occasionally.

• Step 6

  Add salt, milk, and Oven-Roasted Heirloom Tomatoes and cook for 10 minutes.

• Step 7

  Remove bay leaves, stir in spaghetti and parsley, and serve with shaved parmesan on top.