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Takes: 40 minutes
Serves: 1
No nutritional information available.
Ingredients
- 1 tsp olive oil
- 150g beef mince
- ½ small onion, finely chopped
- ½ small carrot, finely chopped
- ½ small celery stick, finely chopped
- 1 small garlic clove, crushed
- 1 tsp tomato puree
- 227g can chopped tomatoes
- ½ tsp dried Italian mixed herbs
- ½ beef stock cube, crumbled
- Salt and freshly ground black pepper
- 100g spaghetti
Method
1. Heat the oil in a saucepan over a high heat. Cook the mince, stirring to break up any lumps, for 5 minutes or until browned.
2. Add the onion, carrot, celery and garlic. Cook, stirring for 2 minutes, then cover the pan and cook over a low heat for 5 minutes or until the vegetables are soft. Add a splash of water to the pan if needed to prevent the ingredients catching.
3. Add the tomato puree, chopped tomatoes, herbs, stock cube and 100ml boiled water to the pan. Season with salt and pepper, then mix well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes or until the sauce has reduced and thickened.
4. Meanwhile, cook the spaghetti in a saucepan of boiling water according to the pack instructions. Drain and place in a bowl. Spoon over the bolognese sauce and serve with chopped parsley and grated Parmesan, if liked.
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