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Spaghetti Bolognese

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400 g g beef mince steak beef mince steak
1 - 2 cubes cube beef stock beef stock
(made into 380ml stock )
1 peppers pepper
(finely chopped)
1 onions onion
(finely chopped)
2 tins tin Chopped tomatoes with herbs Chopped tomatoes with herbs
1 cartons carton tomato passata tomato passata
2 carrots carrot
(finely grated )
2 garlic cloves garlic cloves
400 g g spaghetti spaghetti
50 g g extra mature cheddar extra mature cheddar
(grated )
salt salt
1 peppers pepper
1 tbsp tbsp sugar sugar
olive oil olive oil
(a little)

Spaghetti Bolognese

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45 min


Bring together a classic dinner, whilst prepping for another! Here we’re going to make tonight’s bolognese whilst also making the sauce for pizzas later in the week. Whilst not necessarily authentic, adding a couple of carrots is a great way to add some veggies into the dish. If there’s any pasta sauce leftover, it can be frozen in an airtight container for another time.

  1. Add 1 tbsp olive oil to a large non-stick pot. Add the mince and fry for a few minutes until browned.
  2. Add the chopped onions, to the pan and cook for a further few minutes, or until the onions are translucent.
  3. Next add the chopped peppers and carrots and cook for a further few minutes. Turn off the heat whilst you prepare the tomato base.
  4. In a separate non-stick pot, add a little oil and the garlic, carton of passata, and the chopped tomatoes.
  5. Season with black pepper and the sugar. Stir well and bring up to the boil and reduce down to a simmer for a good 10 minutes.
  6. At this stage, remove around x2 mugfuls of the tomato sauce and set aside to cool. This will be used for pizza sauce later in the week.
  7. Transfer the cooked mince mixture into the tomato mixture and add in the stock.
  8. Bring up to the boil and then reduce to simmer and cook for a further 10 minutes. Check the seasoning and adjust according to preference.
  9. Cook the spaghetti according to packet instructions and serve with the sauce, topped with a little grated cheddar.