- 2 teaspoons extra virgin olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 500g mince – beef, pork, turkey, chicken
- 1 x 400g cans organic Italian diced tomatoes
- 1/4 cup organic tomato paste
- Salt & freshly ground black pepper
- 1 tsp dried basil or ½ cup fresh basil
- 1 tsp dried oregano
- Packet of pasta, (use gluten-free, or zucchini noodles instead)
- Add 2 cups of grated vegetables like carrot, mushroom, and zucchini for extra health punch
Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic. Cook, stirring, for 5 mins or until onion softens. (Add grated veg here if using) Add the mince and cook, stirring with a wooden spoon to break up any lumps, season with salt and pepper and add dried herbs, stir for 5 mins or until the mince changes colour and is cooked through. Add the tomato paste and stir through, add the tomato. Reduce heat to low and cook, stirring occasionally, for 15-30 mins or until sauce thickens slightly. Meanwhile, cook the spaghetti in a large saucepan of boiling water (add salt to taste) following packet directions. Drain and toss with extra olive oil.
Divide the spaghetti among serving bowls. Top with the bolognaise sauce and fresh basil. Sprinkle with the parmesan to serve.
NB: If you want to add more vegetables to your sauce cook grated carrot, zucchini and mushroom at the beginning with the onion and garlic.
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