Spaghetti Bolognese

A rich, tomato-based family favourite made with lean beef, simple vegetables and everyday ingredients.

🔎 Equipment

Large frying pan, saucepan

🥘 Ingredients

• Lean beef mince (5% fat) - 150 g
• Dried spaghetti - 75 g
• Large onion, finely diced - ¼
• Medium carrot, finely diced - ½
• Garlic, crushed - 1 clove
• Tomato purée - 1½ tsp
• Passata - 100 g
• Dried mixed herbs - ½ tsp
• Freshly ground black pepper - To taste

👨‍🍳 Method

1. Bring a saucepan of water to the boil and cook the spaghetti according to the packet instructions.
2. While the spaghetti is cooking, place the lean beef mince and onion into a large frying pan over a medium heat. Cook for 5–6 minutes, breaking up the mince with a wooden spoon until browned.
3. Add the carrot and garlic and cook for a further 2–3 minutes until softened.
4. Stir in the tomato purée and cook for 1 minute, stirring continuously.
5. Pour in the passata and stir in the dried mixed herbs. Bring to a gentle simmer.
6. Simmer for 12–15 minutes, stirring occasionally until the sauce has thickened.
7. While the sauce is finishing, drain the spaghetti.
8. Divide the spaghetti between serving bowls and spoon the Bolognese sauce over the top.
9. Finish with freshly ground black pepper and serve immediately.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Pasta Bolognese ↗

View the original recipe on the source website