Spaghetti Bolognese
Recipe supplied by: Linda Riches
Ingredients
- 700 grams lean beef mince
- 300 grams lamb mince
- 250 grams dry pasta
- 2 medium onions finely diced
- 1 stick celery finely diced
- 1 medium red capsicum finely diced
- 2 cloves garlic finely sliced OR 2 tablespoons crushed garlic from a jar
- 1 teaspoon each of fresh, parsley, basil and oregano (can used dried herbs but does not taste the same)
- 500g baby roma tomatoes
- Fresh or dried parmesan cheese to serve
- Pinch of nutmeg
- Pinch of cinnamon
- 250g tomato paste
- 1 can crushed tomatoes
- 2 tablespoons extra virgin olive oil
- Salt and pepper to flavour
- Water
Method
- Cook spaghetti in a large saucepan until cooked to your liking. I normally do this first and transfer to a large microwave dish.
- Heat a large saucepan on medium heat and add oil
- Add baby roma tomatoes cook lightly and remove from pan.
- Place onion, celery, capsicum and garlic in same pan, add little more oil if required, and gently fry until cooked. (around 15mins)
- Add beef and lamb mince and stir until cooked through. Making sure to squash the lumps out of mince so it is a fine consistency.
- Add pinch of cinnamon and nutmeg. Stir through meat
- Add tomato paste and mix through thoroughly.
- Add around 1/3 cup water. You want the mixture to remain thickish.
- Add tinned crushed tomatoes.
- Cook for around 15 mins stirring occasionally.
- Add fresh herbs and stir through
- Add fried roma tomatoes and gently stir through.
- Reheat pasta about 4mins in microwave and plate.
- Top with generous serve of meat mixture and sprinkle with parmesan cheese
Cooking Tips & Tricks
- If you are not using lean minced beef drain off fat before adding any other ingredients
To serve
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- Recipe Uploaded: 03.09.2021
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