Spaghetti Bologneise

INGREDIENTS

2 tablespoon olive oil
500g (1lb 2oz) beef mince
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 red pepper, finely chopped
1 small carrot, peeled and finely chopped
1 small courgette, finely chopped
75g (3oz) chestnut or button mushrooms,
finely
chopped
1 x 400g tin of chopped tomatoes
1 teaspoon dried oregano
Sea salt and freshly ground black pepper
A good handful of fresh basil, roughly
chopped,
plus extra to serve

METHOD

Heat 1 tablespoon of olive oil in a large frying
pan over a high heat, add the minced beef
and fry
for 2–3 minutes until browned. Remove the
mince
from the pan and set aside on a plate.
Heat the rest of the oil in the frying pan over a
medium heat, add the onion and garlic and
fry for
30–40 seconds.

Add the pepper, carrot, courgette and
mushrooms
and fry for 4–5 minutes until tender. Return
the
minced beef to the pan with the chopped
tomatoes
and oregano, and season with salt and black
pepper. Bring the sauce to the boil then
reduce
the heat and simmer gently for 15 minutes.
Stir
through the chopped basil.
Serve with your choice of pasta or spaghetti,
sprinkled with extra basil leaves, or use the
sauce as required in other recipes. Store for
up
to 3–4 days in the fridge or 3 months in the
freezer.

INFO & TIPS

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