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Spaghetti bolognese
This recipe cooks for about 4 (if you're cooking for one or 2, cook the same amounts and make Shepherd's Pie with the left overs!)
Ingredients:
A pound of mince meat, 1 onion, 4 cloves of garlic, pepper and salt, 1 jar of sauce or tinned tomatoes, 1 courgette, 5 mushrooms, 1 pepper (red, yellow or green), chilli sauce (optional), fresh basil (optional), olive oil, 1 packet of spaghetti, cheese (optional). It's important to get good, lean mincemeat.
- First get everything chopped, chunky vegetables are tasty in this so don't be too neat with the chopping.
- Heat olive oil in a large pan and cook the garlic and onion.
- Next add your mince- cook until all the meat is brown.
- Then add your vegetables, courgettes and peppers first. Keep stirring, add half of the jar of sauce and stir well.
- Add the rest of your vegetables and the rest of the sauce. Turn the heat to low.
- Heat your biggest pot full of water and bring to the boil, add a drop of olive oil. Once boiling, add your pasta. Stir so nothing sticks together.
- Taste the bolognese- if you need to jazz it up a bit, add some chilli sauce, pepper and salt.
- Once the pasta is cooked drain and pour the mince mixture on top of pasta.
- Add cheese and fresh basil if you desire.
By: Amy Hoedemakers
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