Spaghetti bolognese

Serves: 4
Prep: 15 minutes
Cook: 35 minutes

Ingredients

• 2 tsp rapeseed oil
• 2 medium onions, finely chopped
• 350g lean minced beef
• 1 carrot, finely diced (120g)
• 1 yellow or green pepper, finely chopped (140g)
• 250g mushrooms, thinly sliced
• 2–4 cloves garlic, crushed
• 2 heaped tsp dried oregano
• 1 low-salt beef stock cube dissolved in 200 ml boiling water
• 1x 400g tin of chopped tomatoes
• 1 tbsp tomato puree
• good grind pepper
• 300g wholewheat spaghetti.

 

Top tips
• For a vegetarian version use a mince alternative or just add
a drained tin of green lentils to a diced courgette and a chopped aubergine
• Could be made with minced pork or minced turkey. Works well with courgette spaghetti in place of wholewheat
• Italians usually toss the sauce into the pasta and mix it together before serving, this means all the pasta gets coated. You can add a little of the water in which the pasta is cooked if you like your sauce a bit more runny.

Method

1. Heat the oil in a pan and gently cook the onions until starting to brown, stirring regularly
2. Add the beef and cook for 8–10 minutes, breaking up any clumps
of beef with a wooden spoon
3. Add the carrot, pepper and mushroom and continue cooking gently for 5 minutes more, still stirring regularly
4. Add the garlic and oregano and stir for a minute. Add the stock cube, followed by the tomatoes, tomato puree and pepper, mix well
5. Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally and adding a little water if too much liquid evaporates and it starts to stick
6. Meanwhile boil the spaghetti for 8–10 minutes and serve topped with the sauce.

Like and follow us for more tips every day