Spaghetti Bolognese
Makes: 4 - 6 serves
Prep Time: less than 30 minutes
Cook Time: 30 - 60 minutes
Ingredients
- 1 onion, roughly chopped
- 1 carrot, peeled, finely grated
- 1 courgette, trimmed and finely grated
- 1 red capsicum, deseeded and thinly sliced
- 500g lean beef mince
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp dried oregano or dried mixed herbs
- 1 bay leaf
- 300g dried spaghetti
- salt and pepper
- to serve add grated parmesan or fresh basil
Method
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Put the vegetables in a large, heavy-based saucepan and cover with 500ml Organic Bone Broth. Bring to the boil, then simmer for 8-10 minutes, or until the onion and pepper are very soft. Remove from the heat and blend the contents to a smooth purée using a hand-held blender or give them a whiz in a food processor. Set aside and keep warm.
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Heat a separate, non-stick, lidded saucepan over a medium heat. Dry-fry the beef mince for 3-5 minutes, stirring with a wooden spoon to break up any large clumps, until lightly browned on the outside.
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Add the puréed vegetables, chopped tomatoes, tomato purée and dried herbs to the pan, stirring well to combine. Add the bay leaf. Season with pepper and stir again.
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Bring to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and continue to simmer gently for 25-30 minutes, stirring the sauce more and more regularly as it thickens.
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Meanwhile, bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente.
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Divide the spaghetti between bowls and top with the Bolognese. Season with black pepper and parmesan or fresh basil.
Recipe Based from BBC Food Recipe by Justine Pattison