Spaghetti bolognese
Spaghetti Bolognese is simply spaghetti with a thick, rich minced meat sauce. For better health, select a lean mince that has very little fat.
Not only is this dish tasty, it is also quick to prepare. Serve with a fresh vegetable salad and fruit drink to make a balance meal.
Ingredients
Serves 6
1 kg minced meat
2 large onions
800 g spaghetti
1 tbsp oil
3 cloves garlic
2 medium-size carrots
1 handful mushrooms
1 beef stock cubes
4 large tomatoes
1 tbsp tomato paste
1 tbsp Royco
1 tsp dried mixed herbs
1 tsp salt
1 tsp oil for the pasta
Method
1. Slice the onions, carrots and mushrooms. Grate the garlic. Finely chop the tomatoes and crumble up the stock cube.
2. Heat the oil in the pan and briskly fry the onions until golden. Add the garlic and herbs and give the onion mixture a quick stir.
3. Add the tomatoes, carrots, tomato paste, salt and the stock cube. Cook stirring occasionally, until the tomatoes are done. Add very little water if necessary to avoid burning.
4. Add the minced meat and stir well. Mix the Royco with a little water and add to the meat. Cover the pan and cook stirring occasionally until the meat is cooked, adding a little water when necessary. The sauce should be thick and not watery.
5. Add the mushrooms and cook for a further 5 mins. Remove from the heat and put aside.
6. In a large pan heat plenty of salted water until rapidly boiling. Add 1 tsp oil and the spaghetti and cook uncovered for about 8 minutes.
7. Meanwhile, re-heat the sauce. Drain the spaghetti. To serve put the spaghetti in individual plates or bowls with ladle-fulls of the meat sauce in the centre.
