Healthy Options Spaghetti Bolognese
Recipe by Mikey Graham for ‘I Love Good Food’ Cookbook
Preparation time: 10 minutes
Cooking time: 1 hour, 5 minutes – Serves 4
What you need:
1 tablespoon olive oil
1 onion, finely chopped
1 small carrot, finely diced
1 celery stick, finely diced
1 garlic clove, finely chopped
0.5 teaspoon fresh thyme,
chopped 1 bay leaf
350g (12oz) Haynestown Meats lean minced beef
1 tablespoon tomato purée
400g (14oz) tin chopped tomatoes
350g (12oz) dried spaghetti
Freshly ground black pepper
Parmesan cheese shavings, to garnish
what to do
Heat a large, heavy-based pan. Add the oil and tip in the onion, carrot, celery, garlic, thyme and bay leaf. Cook for 6-8 minutes until the vegetable have softened and browned a little, stirring occasionally.
Add Haynestown Meats minced beef to the pan and mix well until combined, then sauté until well browned, breaking up any lumps with a wooden spoon. Stir in the tomato purée and continue to cook for another minute or two, stirring. Add the tomatoes, season lightly with pepper and bring to the boil, then reduce the heat to the lowest setting and simmer for 1 hour until the beef is tender and the sauce has slightly reduced in volume.
Bring a large pan of water to the boil. Add the spaghetti. Stir once and then cook for 8-10 minutes or according to the instructions on the packet until the pasta is just tender but still has a little bite. Drain and then return to the pan. Add the bolognese sauce and toss until well combined.
Divide among warmed wide-rimmed serving bowls. Scatter the parmesan shavings over to serve.
