Spaghetti Bolognese
An oldie but a goodie!
Ingredients:
- 1 medium onion
- 200g mushrooms (you can omit these if the kids wont eat them!)
- 300g lean minced beef
- 2 teaspoons minced garlic
- 420g tin or jar of traditional pasta sauce
- 1/2 cup water or beef stock
- grated parmesan cheese (or any grated cheese is fine if you don't have parmesan)
- chopped parsley (optional)
- spaghetti or other dry pasta (allow 100-125g of uncooked pasta per person)
Method:
- Peel and chop the onion finely. Wipe the mushrooms gently with a damp paper towel or clean cloth, then slice them.
- Heat the oil in a fry pan. Add the mince and onions and cook over a high heat, stirring the mince well to break up any lumps as it browns.
- Add the garlic and mushrooms. Continue cooking for a further minute.
- Pour over the pasta sauce and water. Stir well. Bring to the boil. Lower heat and simmer the sauce uncovered for 15-20 minutes or until the beef is cooked. Stir occasionally.
- Bring a large saucepan of salted water to a rolling boil. Carefully add spaghetti to the water, gradually allowing it to slide into the pan to avoid breaking the pasta.
- Stir the spaghetti with a large fork to keep the pasta seperate.
- continue cooking at a rapid boil for 12-15 minutes until the pasta is al dente (firm to the bite)
- Remove from the heat. Drain thoroughly. Return to the saucepan and toss a little olive oil through the pasta - this will avoid the pasta sticking together.
- Serve the sauce over cooked spaghetti or other pasta. Sprinkle with grated cheese and chopped parsley before serving