Spaghetti Bolognese
Ingredients
- 1 tablespoon olive oil
- 1 large onion, (chopped)
- 4 cloves garlic, (crushed)
- 1 large carrot, (peeled and chopped)
- 1 red capsicum ((or bell pepper), seeded and chopped)
- 1 lbs extra lean minced beef
- 1 tablespoon tomato paste
- 1/3 cup red wine (optional)
- 24 oz bottle Passata Cooking Sauce
- 2 teaspoons vegetable stock powder (or seasoning salt - adjust to your taste)
- 1 teaspoon dried oregano
- 3 tablespoons low fat cream for cooking (or low fat milk)
- 1 handful freshly chopped parsley
- 1 lbs packet spaghetti
- 1 teaspoon salt for the pasta cooking water
- Freshly grated parmesan cheese (to serve)
Instructions
- 1
Heat the oil in a large saucepan; add the onions, garlic, carrot, capsicum (or bell pepper and zucchini (if using). Fry until vegetables are soft and fragrant (about 3 minutes). Add the beef and fry until browned. Add the tomato paste; pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the Passata, vegetable stock powder (or salt), and oregano.
3 min - 2
Cover pan with a lid and simmer until the sauce has thickened, stirring occasionally (about 20-30 minutes). Turn off heat; add the cooking cream (or milk) and stir until combined.Season with salt and cracked black pepper, if desired.
30 min - 3
Cook the spaghetti in a pot of boiling salted water. Drain; add 2 ladlefuls of the sauce and mix until pasta is covered. Divide between 6 serving dishes; top with extra sauce and sprinkle with Parmesan cheese and parsley.
Nutrition
Per serving (based on 5 servings)
