Bolognese sauce is a great standby to have in the freezer and a great way of hiding veggies!
Typical nutritional content (per portion)
1 tablespoon olive oil
1 onion, finely chopped
1 small carrot, finely diced
1 celery stick, finely diced
1 teaspoon garlic paste or 1 garlic clove, finely chopped
Small pinch of dried thyme or ½ teaspoon fresh thyme, chopped
350g (12oz) lean minced beef
1 tablespoon tomato puree
400g (14oz) tin chopped tomatoes
350g (12oz) spaghetti
Freshly ground black pepper
Heat a large, heavy-based pan. Add the oil, onion, carrot, celery, garlic and thyme. Cook for 6 – 8 minutes until the vegetables have softened, stirring occasionally.
Add the beef and mix until well combined, then cook until well browned, breaking up any lumps. Stir in the tomato puree and continue to cook for another minute or two, stirring. Add the tomatoes and season lightly, then bring to the boil. Reduce the heat to the lowest setting and simmer for 45 minutes.
When ready to serve, bring a large pan of water to boil. Add the spaghetti. Stir once and then cook for 8 – 10 minutes or according to instructions on the packet until the pasta is just tender but still has a little bite. Drain and then return to the pan. Add the bolognese sauce and toss until well combined.
Divide into bowls to serve.
