Quick spaghetti bolognese

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spaghetti bolognese

This recipe takes less than 10 minutes to prepare and 20 minutes to cook. The grated raw carrot creates texture and nutritionally balances the dish.

Make this a favourite recipe as it is equally good for children, teenagers and adults. I often reduce the cost of the meal by using less meat and adding a tin of drained chickpeas which I always keep in the larder.

Approx price: £2.75 or 69p per portion

Serves: 4

Total time: 30 minutes

Ingredients

  • 1 onion peeled and finely chopped
  • 2 carrots washed and grated
  • 350g lean minced beef
  • 1 tin tomatoes
  • 120g spaghetti dry
  • 200 ml cold water
  • 3 tablespoon tomato sauce (no salt)

Method

  • Place spaghetti into a pot of boiling salted water. Cook for 15 minutes, drain
  • Whilst the spaghetti is cooking, heat a large frying pan, dry fry the beef
  • After 7 minutes add the onions, cook for 5 minutes
  • Stir a few times
  • Add the tin of tomatoes, water, most of the carrots and tomato sauce
  • Stir and cook for 10 minutes. Stir making sure to scrape the bottom of the frying pan as the mince often leaves a tasty residue as it fries
  • Season to taste. If for some reason you omit the carrots a pinch of brown sugar makes a huge difference to the flavour
  • To serve – Place the spaghetti on the warm serving plates, add the bolognese sauce and top with raw grated carrots
  • I often add a handful or two of spinach at the last minute. The spinach wilts but adds extra important nutrients.