Heat the oil in a frying pan and fry the onion and garlic until translucent. Add the soya mince and fry, stirring regularly. Add the vegetables and fry briefly. Then add the tomato purée and fry for a further 2 minutes.

Deglaze with the apple juice. Remove the stalks from the tomatoes and chop them, then add them to the frying pan along with the chopped herbs, 1 teaspoon of salt, pepper and a little nutmeg.

Deglaze with the stock. Bring the sauce to the boil and simmer for 20 minutes over a medium heat.

Meanwhile, cook the Hörnli in boiling salted water according to the packet instructions until al dente, then drain.

Season the Bolognese sauce with salt and pepper to taste and serve over the Hörnli.