Spaghetti Bolognese

1

Serves 3

  • 400g extra lean minced beef
  • 800g tinned, chopped tomatoes
  • 250g mushrooms, sliced
  • 150g onion, chopped finely
  • 60g carrot, grated
  • 4 cloves of garlic
  • 50g tomato puree
  • 50ml Italian red wine
  • 1-2 tsp black pepper
  • 1-2 tsp thyme (I use dried but you can use fresh if you prefer, use a little extra)
  • Shake of salt
  • 2 tsp extra virgin olive oil

Heat the olive oil in a large wok or pan and add in the onion and garlic. Fry gently until softened, then add in the minced beef and cook until browned. Add in the tomato puree and mix well, then add in the tomatoes. Add in a good glug of red wine, the grated carrot, black pepper and thyme and a sprinkle of salt. Simmer for a few minutes before adding in the mushrooms.

Simmer over a low heat for around 1.5-2 hours – the longer it gets to cook, the better it tastes.

Serve with wholewheat pasta.

*I have also made this substituting beef for ostrich or lamb and it was delicious*




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