Spaghetti bolognaise is a winner with the kids and this traditional spaghetti bolognaise recipe has never been so easy - and fast too (RECIPE BELOW)! The capsicum and the beef stock make this classic even tastier. Make the meat sauce go further and give the veggie content a boost by mixing in drained canned lentils.
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SPAGHETTI BOLOGNAISE
Serves 4 Prep 10 mins Cooking 25 mins
375g Coles Australian Spaghetti No.1
1 tbs olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
500g Coles Australian Beef 3 Star Mince
1 small red capsicum, seeded, finely chopped
2 garlic cloves, crushed
1 tbs Coles Italian Tomato Paste
400g can Coles Diced Tomatoes
¾ cup (185ml) Coles Real Beef Stock
¼ cup (20g) Coles Shredded Parmesan
1. Cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well.
2. Meanwhile, heat the oil in a large frying pan over high heat. Add the onion and carrot and cook, stirring, for 3-4 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add the capsicum and garlic and cook, stirring, for 2 mins.
3. Add the tomato paste, tomato and stock. Bring to the boil. Reduce heat to low and simmer, uncovered, for 10-12 mins or until the sauce thickens. Serve spaghetti topped with bolognaise sauce and parmesan.
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10 июл 2017
