A little extra something
Bolognese
Ingredients:
1 large onion, finely chopped
500 g low fat beef mince
2 cloves garlic, crushed
1 red pepper, deseeded and chopped
150 g chestnut mushrooms sliced
400 g tin chopped tomatoes
500 ml beef stock made with 1 beef stock cube
1 tbsp tomato purée
1 tbsp dried oregano
350 g spaghetti
20 g grated parmesan or grated cheddar to serve
Method:
1. Add the minced beef to a large heavy-based pan and dry fry over a medium heat until browned. Add the onion and cook for 5 minutes until softened, then add the crushed garlic. Cook this out for a couple of minutes but do not allow the garlic to brown.
2. Add the pepper and mushrooms and cook for a further 5 minutes or until they begin to soften. Add the tinned tomatoes, 300ml of the beef stock, tomato purée and dried oregano and bring to a simmer. Allow to simmer for 20 minutes, topping up with more stock if it starts to dry out, until the sauce has thickened. Season with black pepper.
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Hide Ad3. Cook the spagetti to the packet instructions, rinse and drain and serve with the Bolognese. Sprinkle with grated parmesan.
COOKS TIPS
Try adding my secret ingredient- 1 teaspoon coffee for extra depth of flavour or 125 ml red wine with the stock, or try adding chopped carrots or celery instead of peppers.