This recipe is from Michelle Bridges book, Crunch Time , which was published in 2010. Since then, I’ve cooked many recipes from this book, but as I’m vegetarian, I rarely cook the meat meals. Today I’ve made Spaghetti Bolognese (page170) as I want to take a meal to my son and his family when I visit this week. Their 3rd baby was born last weekend, and with 3 boys under 5, including a tiny baby, I’m sure food preparation is the last thing on their Mum’s mind. I have made this meal previously and it was applauded as being very tasty but not leaving a heavy feeling after, as can often happen with a Bolognese.
Hope you like it.
Serves 2. 422 calories per serve
2 tablespoons shaved parmesan
Olive oil pray
1 onion, finely chopped
2 garlic cloves, crushed
2 carrots, diced
1 zucchini, diced
1 celery stick, diced
100g lean beef mince
400g can diced tomatoes
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
Lightly spray a frying pan with olive oil and heat on medium. Cook the onion and garlic, stirring, for 5 minutes until softened. Add the carrot, zucchini and celery and cook, covered for another 5 minutes, stirring occasionally.
Increase the heat to high. Add the mince and cook for 1 minute, stirring to break up any lumps, or until it has changed colour. Stir in the tomato, parsley, oregano and 1/2 cup water and simmer, covered for 25 minutes, stirring occasionally.
Meanwhile, cook the spaghetti 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 the parmesan
(The photo below is Michelle’s from the book, as I didn’t serve mine up.)