There's nothing particularly mind-blowing about this dinner - it's just an example of one of the quick, simple meals I eat when I'm not feeling particularly inspired. Despite that, it remains one of my favourites (I practically lived on this when I was a student), and it can easily be adapted for whatever veg you have in your fridge.
For this one I chopped 1 onion finely, diced 1 large carrot, diced 2 stalks of celery & diced about 1 cup of mushrooms. I fried the onion, carrot & celery with a crushed garlic clove & a tiny bit of chilli paste in olive oil for about 5 mins. Then I added the mushrooms & cooked them for a couple of minutes. I added 1 can of diced tomatoes, a slurp of balsamic vinegar (you could also use red or white wine), a pinch of dry basil & some salt & pepper. I turned the heat down & let it all simmer for about 20-30mins until the sauce was nice and thick. While that was happening I cooked some wholemeal spaghetti & that's it!I often add some protein to this sauce - lentils or kidney beans - but I wasn't in the mood. I also added some chopped black olives to my sauce after serving (D hates olives).
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