Spaghetti Bolognese

Serves 4

• 1 lb Minced Beef
• 1 large onion, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 1 garlic clove, peeled and crushed or 1tsp of garlic puree
• 1 400g tin of chopped tomatoes
• 2 tbsp tomato puree
• 3tbsp of red wine or water
• 1 tsp of sugar
• 1 bay leaf
• 1 slice of lemon (optional)
• Salt and pepper
• Grated Parmesan cheese

 

1. Put the beef, onion carrot and garlic in a saucepan and cook over a fairly high heat, stirring for a bout 5 minutes until the meat is brown.
2. Add the tomatoes, tomato purée, wine or water, sugar bay leaf and lemon, if using. Season well. Bring to the boil, stirring. Part-cover, reduce the heat and simmer gently for 30 minutes until tender and the meat is bathed ain a rich sauce. Remove the bay leaf and lemon, if used.
3. While the sauce is simmering, cook the spaghetti according to eh packed directions. Drain in a colander in the sink.
4. Pile the spaghetti on plates, top with the Bolognese sauce and sprinkle with Parmesan before serving.

 

Spaghetti with Bean sauce .

Make as Spaghetti Bolognese but add two 425g cans of kidney beans, drained, instead of beef. Brown the onion, carrot and garlic, then add lentils with the tomatoes. Flavour the mixture 1 tsp of ground cumin and 1 tsp of dried oregano and omit the bay leaf and the lemon.