Foodie Friday today, is an old favourite, with a few small changes. Spaghetti Bolognese is usually quite rich and heavy, so a few years ago, I modified the recipe, only slightly and tried it out on my grandchildren. They loved it. This is the recipe, that I’ve used since then. It’s very quick and easy to make and perfect for families as the kids always love Spag Bol.
Hope you like it.
Serves 4. 422 calories per serve
4 tablespoons shaved parmesan
Olive oil pray
2 onions, finely chopped
4 garlic cloves, crushed
2 carrots, diced
2 zucchinis, diced
3 celery sticks, diced
250g lean beef mince
2 x 400g cans diced tomatoes
4 tablespoons finely chopped parsley
2 teaspoon dried oregano
Heat olive oil in pan.
Add onion and garlic, stirring, for 5 minutes until softened.
Add carrot, zucchini and celery and cook, covered for approx 5 minutes, stirring occasionally.
Increase the heat to high. Add the mince and cook for 1 minute, stirring to break up lumps.
Stir in the tomato, parsley, oregano and 1/2 cup water and simmer, covered for 25 minutes, stirring occasionally.
Cpaghetti in a large saucepan of boiling, lightly salted water. Drain.
Divide 2/3 of the sauce between 2 plates. Top with the spaghetti and remaining sauce.
Garnish with parmesan