Om nom nom.

Ah, spaghetti bolognaise. Nothing quite like the wafting aroma of ragu to get the tastebuds twitching. Plus, rake-like Kate Bosworth cites the dish as her favourite food. Mamma mia!

Serves 4

You will need:

  • 300g spaghetti
  • 200g lean steak mince
  • 1 tbsp olive oil
  • 2 cloves of garlic, chopped
  • 1 onion, finely chopped
  • 8 mid-sized mushrooms, sliced
  • 3 tbsp tomato puree
  • 1 carrot, grated
  • 3 slices of bacon, chopped
  • a handful of fresh parsley
  • shaved parmesan to serve
  1. Heat the oil in a large frying pan/wok over a medium heat. Once spitting, add the mince, the onion and the bacon.
  2. Using a wooden spoon, stir until the bacon is pinkening (is that even a word?) and the mince and onion browning.
  3. Meanwhile…boil the kettle, put your spaghetti on to cook and simmer on a medium heat. (Add some frozen peas to the spaghetti if you want an added portion of your 5-a-day!)
  4. Back to the frying pan – add the garlic (note – garlic is not essential to the success of the recipe, but it is very healthy and adds some delicious flavour), carrot and mushrooms.
  5. Squeeze tomato puree onto a metal tablespoon and add to the mix. If your mixture looks like it might be about to dry up, add some vegetable stock to keep things nice and, well, unburnt. Stir for 5 minutes.
  6. Drain the spaghetti. Serve either by placing the ragu on top of the spaghetti, or by mixing the sauce into the pasta.
  7. Serve with garlic bread, parsley and – most importantly – lashings of parmesan. Yum.

 


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