Spaghetti Bolognese

24 Mar

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I think it’s safe to say that spaghetti bolognese is a firm favorite in pretty much every household. It is such a comforting dish and  tastes like home, in my opinion. But the sad thing is that so many people make it with jarred sauce. It is nearly just as easy and quick to make it from scratch and the end product is a hundred times better, both in taste and health factor. It is also much cheaper then buying the convenience sauces and considerably lower in salt.Everything in this recipe is from the store cupboard except the veggies and meat, which means it is easy to throw together at the last minute. If you wanted to lower he fat content you could substitute turkey mince for the beef. Once you try this you’ll never go back to the jarred sauces!

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Spaghetti Bolognese (Serves 4)

1tbsp rapeseed oil

1 medium onion

3 garlic cloves, minced

350-450g lean minced beef

6-7 button mushrooms

1/2 green pepper, diced

3tbsp Worcestershire sauce

1 x 400g tin chopped tomatoes

1 heaped tsp tomato puree

1/2tsp dried oregano

1/2tsp dried basil

A pinch of chilli flakes

1/2tsp granulated sugar

Salt and pepper

200-300g spaghetti or other type of pasta

Crunchy mixed salad

  • Cook the pasta according to packet instructions.
  • Heat the oil in a large non stick frying pan and add the onion, garlic and minced beef. Fry until all the meat is completely cooked.
  • Pour in the Worcestershire sauce, tinned tomatoes and tomato puree and mixed to combine.
  • Bring to the boil then transfer to a low/medium heat and simmer for about 5mins.
  • Meanwhile add in the oregano, basil, chilli and sugar and mix through. Season to taste.

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  • Serve hot over the spaghetti accompanied by the salad.
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