My Mum gave me this recipe for spaghetti bolognaise by The Hairy Bikers. I confess that I changed a couple of things as the sauce was too runny for my liking, but this is now our favourite way of making this dish.
It does take time to chop up all those veggies & to cook, but if you have freezer space, then I would suggest making a double or even triple batch to freeze.
Something that I do to help make this a lot easier is to chop up celery & freeze it, 2 sticks per bag, also I chop up carrots & freeze them 2 carrots per bag. You could also do the same with the onion if you want. This makes things go so much quicker on the day I decide to make it.
If you haven’t made this dish before, I would recommend it to be the next dish you try. It is packed full of veggies & if served with whole wheat pasta it is really healthy too. I haven’t met a kid that doesn’t like the spaghetti & it is a great way to ensure they eat their veggies!
- 1lb 2oz Lean Minced Beef
- 1 medium Onion – finely chopped
- 2 Celery Sticks – trimmed & finely sliced
- 2 medium Carrots – finely diced
- 2 cloves Garlic – finely chopped
- 5oz small Portobello/Chestnut Mushrooms – wiped & sliced
- 1 tbsp Plain Flour
- 1 14oz can Chopped Tomatoes
- 2 tbsp Tomato Puree/Paste
- 1 Beef Stock Cube
- 1 tsp Caster Sugar
- 1 tsp Mixed Herbs
- 2 Bay Leaves
- 13oz – 1lb dried Spaghetti
- Parmesan Cheese – freshly grated for serving
Place the beef in a large non-stick pan with the onion, celery, carrots & garlic
Dry-fry over a medium heat, stirring from time to time for 8-10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown
Add the mushrooms and fry with the mince and vegetables for another 2-3 minutes. Sprinkle over the flour & stir well, then add the tomatoes and tomato puree, along with 150ml cold water
Crumble the stock cube over the top, then add the sugar and herbs. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer
When the liquid is bubbling, reduce the heat & simmer very gently for 30-40 minutes, uncovered, stirring occasionally
Bring a large pan of salted water to the boil. As soon as it is boiling, add spaghetti & push it down with a wooden spoon to encourage the strands to separate. It is important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10-12 minutes, or according to the packet instructions
Serve immediately with freshly grated parmesan cheese over the top