Ingredients
1lb mince
1 dessertspoon rapeseed oil
2 stalks celery finely chopped
2 cloves garlic crushed/ finely chopped
1 large onion or 2 small onions chopped into small pieces
3-4 carrots chopped into small piece
5-6 mushrooms sliced
1-2 peppers (try to use 2 different coloured peppers)
2 tins of tomatoes
A handful of fresh basil chopped or 1 teaspoon of dried basil
Half teaspoon mild chilli powder (you can adjust this to your taste)
Spaghetti or pasta of your choice
Method:
Heat 1 dessert spoon of oil in a pan and fry the onion, garlic and celery together for 2-3 minutes
Add in the mince and fry until browned
Put a saucepan of water on to boil for your spaghetti or pasta
Add in the carrots and fry for another 2-3 minutes
Add in the peppers and fry for 2-3 minutes
Add in the mushrooms and fry for 2-3 minutes
Pour in the 2 tins of tomotoes, add in basil & chilli powder and stir all together
Simmer for 10-15 minutes (or longer as the longer you leave it the tastier it gets)
Add your spaghetti/ pasta to the boiling water and cook for the time indicated on the packet (different shapes and brands can have different cooking times but 8-10 minutes is the usual)
When pasta is ready drain and serve with your lovely bolognese on top. If you wish you can sprinkle with some parmesan or grated mozzarella (this is a great way to get in extra calcium)
Tip 1: This is a great one for the slow cooker – just leave out the mushrooms and peppers if doing in the slow cooker. Instead, when the bolognese is ready, sauté them for a few minutes in the pan and then add to the bolognese.
Tip 2: Keep leftovers for another day (will keep in fridge for up to 3 days). Reheat thoroughly and use as a topping for a baked potato.
