Dinner – Spaghetti Bolognese Ingredients (serves 4)


Bolognese sauce y 1 onion y 2 cloves garlic y 1 small courgette y 1 large carrot y 100 ml water y 1 beef stock cube y 1 tablespoon olive oil y 500 g lean minced beef y 500 ml passata or 1 tin chopped tomatoes


Method Bolognese sauce


1. Cut the top off the onion and divide it in half through the root. Remove the skin and dice very finely. Discard the root.


2. Peel and crush the garlic. 3. Wash the courgette. Top and tail and peel the carrot. Grate both using the fine side of the grater. 4. Boil the kettle. Pour 100 ml of boiling water into a jug, add the stock cube and stir to dissolve.


5. Preheat the frying pan or saucepan and add the oil. Sauté the onion for 2–3 minutes until softened. Add the diced garlic and sauté for 1 minute.


6. Add the minced beef and cook for 6–7 minutes until fully brown. 7. Add the grated carrot and courgette, cook for 3–4 minutes until softened.


8. Add the passata or chopped tomatoes, beef stock, tomato purée, sugar and salt. Bring the mixture to the boil, then simmer for 15–20 minutes until thickened.


Spaghetti


9. Boil a full kettle. Pour the boiling water into a large saucepan and add a pinch of salt. Place the saucepan on a high heat and bring to the boil. Add the spaghetti to the boiling water. Cook for 8–10 minutes or until al dente (fully cooked, but still firm). Stir the spaghetti from time to time to stop it from sticking together. (You should also check the packet for instructions on cooking times.) Drain the spaghetti using a colander.


Assembly 10. Wash the fresh basil leaves, roughly chop them and stir into the Bolognese sauce.


To serve


Serve the Bolognese sauce on a bed of spaghetti. Garnish with fresh basil leaves and grated Cheddar or Parmesan cheese.


Adding grated ‘hidden’ vegetables increases the nutritional value of this dish. Carrots contain vitamin A, needed for healthy eyesight. Courgettes contain vitamin C, which helps maintain healthy gums.


Tip @HOME 51


y 1 tablespoon tomato purée y Pinch of sugar y Pinch of salt y 6 fresh basil leaves Spaghetti y 400 g wholewheat spaghetti y Pinch of salt Garnish y 2–3 fresh basil leaves y 25 g Cheddar or Parmesan cheese


Equipment


y Chopping board


y Sharp knife y Garlic press y Peeler y Grater y Kettle y Measuring jug


y Measuring spoons


y Frying pan or saucepan


y Wooden spoon y Tin opener


y Large saucepan


y Colander


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