Spaghetti Bolognese with salami & basil
Spaghetti Bolognese with salami & basil
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 1 red pepper diced
- 3 garlic cloves crushed
- 750g beef mince cube
- 4 tbsp tomato purée
- 50ml balsamic vinegar
- 2 x 400g cans chopped tomatoes
- 1 beef stock
- 75g salami chopped
- 400g spaghetti
- shredded basil leaves and grated Parmesan, to serve
Instructions
- 1
Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.
4 min - 2
Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.
20 min - 3
Remove half the Bolognese, leave to cool, then put in a lidded container and keep in the fridge for tomorrow. Add the chopped salami to the pan and continue to cook. Meanwhile, bring a large pan of water to the boil and cook the pasta following pack instructions. Season the Bolognese mixture, serve with the spaghetti and scatter over the basil and Parmesan.
Nutrition
Per serving (based on 4 servings)
