A family favourite, this recipe makes a lot, so it’s ideal for several meals during the week and even some handy work lunches.
Ingredients
- 500g beef mince, or plant-based mince
- ½ chopped onion
- 3 cloves garlic, minced
- 1 cup grated carrot or zucchini (optional)
- ½ cup stock
- 1 400g tin chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 tablespoon fresh herbs (parsley/ oregano/rosemary/basil) or 1 teaspoon dried mixed herbs
- Salt and pepper
- 250g dried pasta
- Grated cheese to serve
Method
- In a pan, add the onion and garlic and cook for about two minutes, until fragrant.
- Add the mince and cook until brown (5-10 minutes). Add the vegetables and cook for a further five minutes.
- Add the stock, tomatoes, tomato paste and sugar and combine. Simmer over a low heat for 15-20 minutes until the Bolognese has thickened. About halfway through this cooking time, give it a taste test and add salt and pepper to taste. Also add the chopped fresh or dried herbs.
- While the Bolognese is simmering, cook the spaghetti according to the package directions and grate some cheese.
- Drain the spaghetti, dish into bowls and top with the Bolognese and grated cheese.
- Serve immediately.
- Store any leftovers in the fridge in a sealed container for three days or freeze portions.