Spaghetti Bolognese
Over a year ago
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Ingredients
- 150g spaghetti
- 1 celery stick. finely chopped
- ½ onion. finely chopped
- 1 garlic clove finely chopped
- 400g Lean Minced Beef
- 1 tsp Oregano. dried
- 1 tsp Marjoram. dried
- 1 Bay leaf
- 1 carrot grated
- 1 courgette grated
- 1 Red bell peper
- Handful Basil leaves. torn
- Handful Parmesan cheese. freshly grated to serve
- 2 tbl olive oil
- 1 btl passata sauce
- 6 chesnut mushrooms. chopped
- 1 tbl Worcestershire sauce
- 2 Tbl Tomato Puree (Paste)
- salt and freshly ground black pepper
Accompaniment
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Method
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1
Heat 1-2 tbl olive oil in a pan and gentle fry celery and onions till soft (not brown). Add garlic and cook a little before adding mince and dried herbs. Stir herbs through mince ensuring all mince is separated. Then add carrot, courgette, red pepper and chestnut mushrooms. Combine and then add passata (keep bottle), puree and bay leaf. Simmer gently for 40 mins. If you need more sauce, add enough water to passata jar, shake and add. At this point add worcestershire sauce and taste. Season with salt and pepper. Continue to simmer gently for another 30-40 mins. 15 mins before you are ready to serve cook spaghetti to packet instructions (I add salt and a tbl olive oil to pot). Just before serving add basil leaves to sauce. Serve sauce on top of spaghetti with parmesan.
Chef's Tips
I think this serves 6. I only ever make it for 2, but I always have enough left over for a second meal for 2, plus a couple of childs portions for the freezer.
Sometimes I add more puree if I am after more tomato flavour. My husband prefers a meaty flavour, so I sometimes add a little beef stock if I am adding more liquid.
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