450g Minced Beef (5% fat)
1 Onion finely chopped
1 Large Carrot Grated
2 Cloves Garlic very finely chopped or crushed or 2 teaspoons Lazy Garlic
1 Oxo Cube
8 Mushrooms washed/peeled & cut into quarters
2 Tins Tomatoes
3 Tablespoons Tomato Puree
1 Oxo Red Wine & Rosemary Stock Pot
3 Bay Leaves
Fry Light Olive Oil
Salt & fresh Ground Black Pepper
Dried Spaghetti
Method:
Fry Onion in fry light in a non stick pan and add the mince, once cooked add the grated carrot and Oxo and cook for another 3 minutes, then add the mushrooms and garlic and cook for another 2 minutes. Next add the tomato puree, cook for another 3 minutes, stirring well as it cooks using a wooden spoon to combine the tomato puree, once the mix has darkened add the tinned tomatoes and Oxo stock pot and bay leaves. Cover with lid and leave to simmer on a low heat. For an even better (really rich flavour that is so superior!) transfer mix to a slow cooker add 100 mls hot water and leave on a low heat for 4-8 hours, you may need to add a touch of water during the cooking depending on the length of time chosen just to replace any moisture lost, but I promise you this is definitely beyond compare.
For the spaghetti, in a large pan, add 2 teaspoons of salt to boiling water before adding the required amount of spaghetti, cook as per pack instructions. Once cooked, drain and rinse slightly with a touch boiled water just to remove some of the starch, then spray with Fry light olive oil and fresh ground back pepper, toss well, place onto a heated plate, top with the Bolognese and serve. For a real authentic taste serve with fresh Parmesan cheese
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