Splashy Spaghetti But I Use Pasta...
|Wholewheat pasta gives nutritional value ^__^|
Bolognese's are good just because you can include what ever vegetables you like in it to make it go further, but I usually just go with a standard mushroom and onion combo with some garlic cloves and a red pepper if I'm feeling particularly adventurous. It's a meal that tends to remind me of being back at home because I would end up eating it with my family at least two or three times a week when I was younger. My Nan still makes it every weekend when I visit- despite my telling her that I like other foods as well, but there you go; That's family for you!
You Will Need:
1 Tbsp Olive Oil
1 Onion -chopped Good n Proper!
5 Garlic Cloves - Peeled and Crushed
5 Mushrooms roughly chopped
A good amount of Beef Mince (you can freeze whatever bolognese you have left over!)
1 Large tin of Chopped Tomatoes
3 Tbsp Tomato Puree
A good dash of Worcester sauce
Salt and Pepper to taste
- Heat up the Olive Oil in a fairly large pan and add the onions and garlic until they start to turn fairly soft and golden in colour
- Add the mushrooms and the mince and give a good stir
- Once the mince is browned add the worcester sauce, chopped tomatoes and tomato puree
- Mix well and simmer for an hour on a low heat stirring every now and then
Use the last fifteen minutes of the hour to cook the pasta/spaghetti of your choice and slap a garlic bread into the oven.
One thing I will recommend with this dish is that you drain off the meat fat before adding the tomatoes as it can taste quite greasy otherwise!
|Don't worry if your pan has too much liquid! It will reduce down as it cooks!|
A great thing about this meal is that it can be frozen into portions so you can enjoy it at a later date in various forms like in a jacket potato, in a wrap or simply as a pizza topping. So if you do end up accidentally over making (like I did today) you don't have to be stuck eating the same meal for a week!