My spaghetti bolognaise is simple, but effective. Over the years it has become one of the nations favourite dishes. This simple recipe was passed down by mother and has undergone a few tweaks along the way. A classic mid-week warming pleaser, with my daughter loving it the most!

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 Prep Time:    less than 10 mins
  Cooking Time:    60 mins
 Ingredients:      Serves:    3-4

    

  • 500g lean mince meat
  • 1 large onion
  • 2 cloves of garlic
  • 400g tinned tomatoes
  • 1 small tin tomato soup
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 2 tsp worcester sauce
  • 2 bay leaves
  • 1 tsp cayenne pepper
  • half tsp ground cumin
  • 1 squeeze of tomato ketchup
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt n black pepper

  • half a glass of red wine (optional)



 Method

1. Fry off the onion and garlic, once soft add the mince meat and break up as it browns. While browning add salt n pepper and cayenne pepper.

2. Once the meat is browned, drain, then return to the pan on a high heat and add the wine and cumin. Reduce down for 5 minutes.

3. When the red wine has reduced down, turn down the heat and add the tinned tomatoes, tomato puree, ketchup, tomato soup, 2 bay leaves, basil, oregano and worcester sauce. Stir and bring to the boil. Then turn down heat, cover and simmer for 40-50 mins stirring occasionally.

4. With 15 mins to go, cook the spaghetti as instructed on the packet.

5. Serve with garlic bread and if cheating, a dob of mayonaise.

 Nutrition Facts
  • Calories = 647
  • Fat = 19.3g
  • Sat = 10.2g
  • Carb = 83.6g
  • Fibre = 0g
  • Protein = 37.6g

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I am always on the look out for fresh recipes, especially healthier options. If you have any recipes of your own that you would like to share then please get in contact.