Spaghetti Bolognese

Spaghetti Bolognese NOTE: Canned tomato - some canned tomato can be a bit sour. A touch of sugar makes a difference.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Method * Heat oil in a large pot or deep pan over medium high heat. Add onion, garlic and chilli, for 3 minutes or until light golden and softened. NOTE: If adding diced carrot, celery and zucchini (add now and cook a little longer) cook for around 5 minutes till softened.

Step 2

* Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.* Add red wine, If using the carrot and zucchini, grated add now and stirring through. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.* Add remaining ingredients except salt and pepper.

Step 3

Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally. * Adjust salt and pepper to taste right at the end. * I like to mix the spaghetti through the sauce, but you can top the spaghetti with the sauce.* Serve with garlic bread and tossed salad.

Step 4

Canned tomato - some canned tomato can be a bit sour. A touch of sugar makes a difference.