Spaghetti Bolognese – Easy and Tasty

Spaghetti Bolognese is a classic Italian dish that is easy to prepare and cook. I have incorporated a variety of vegetables into the sauce for extra flavour and to make it more of a complete healthy option.

Ingredients

500 grams of lean ground beef steak
100 grams of pancetta or streaky bacon
1 large onion
1 large carrot
1 stick of celery
1 medium sized turnip
1 large handful of frozen or fresh peas
400 gram tin of chopped tomatoes
4 tablespoons of extra virgin olive oil
2 tablespoons of tomato puree
2 cloves of garlic
2 teaspoons of dried oregano
1 bay leaf
1 beef stock cube
200 millilitres of fresh milk
200 millilitres of red wine
300 grams of dry spaghetti
100 grams of parmesan shavings
Method

Start by preparing the vegetables. Peel the  Garlic presser meaning onion and chop it into a small but not to fine dice. Peel the carrot and the turnip and chop them into roughly the same size cubes as the onion. Likewise with the celery, chop into small cubes.

Chop up the pancetta or streaky bacon into small cubes as well.

In a large frying pan, add 2 tablespoons of the extra virgin olive oil and heat on a medium heat. Add the onions and stir fry until they have softened. Add the carrots, celery, turnip and pancetta to the pan along with the 2 cloves of garlic which should be crushed in with a garlic crusher. Continue to stir fry for 10 to 12 minutes or until the vegetables are tender.

Remove the vegetables and pancetta from the frying pan and place into your large casserole dish.

Add the remaining 2 tablespoons of extra virgin olive oil to the frying pan and turn up the heat. Add your ground beef steak and stir fry making sure that you break up all the lumps. (There’s nothing worse than lumpy mince – unless you are making meat balls!). Keep stir frying until the mince is nicely browned and then add the 200 millilitres of milk. Reduce the milk down until it has almost disappeared and then add the red wine. Reduce the red wine down by about a half before adding back in the vegetables out of the casserole dish. Stir in together and then add the dried oregano, the large handful of peas, the tomato puree and the 400 grams of chopped tomatoes. Stir well together over the heat. Dissolve the beef stock cube in 150 millilitres of boiling water and add this to the pan. Stir everything together and then transfer back into your casserole dish.

 

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