Recipe: Light Spaghetti Bolognese

By Ria Cox, keen family cook and food enthusiast.

This is a quick and light spag bol that can be made using a lot of your kitchen store cupboard essentials. Hearty and warming, the smell of simmering herbs, garlic and onions from this delicious dish make for the perfect ‘welcome home’ aroma.

 

Serves: 4

Preparation time: 10 minutes

Blending time: 30 minutes

Difficulty: 1 out of 5

 

Ingredients

  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 500g steak minced beef
  • ½ glass good quality Shiraz red wine
  • 1tsp oregano
  • 1tsp mixed herbs
  • 3 cloves garlic, chopped
  • 400g tin of Italian chopped tomatoes
  • 300g wholewheat Italian spaghetti

 

Method

  • Heat a splash of extra virgin olive oil in a pan
  • Fry chopped onion until soft
  • Add chopped carrots and steak mince, cook until mince is browned
  • Drain off excess juices
  • Add chopped garlic, herbs and ½ glass red wine to the pan
  • Simmer on hob for 1 minute
  • Add tin of tomatoes
  • Stir and simmer on a low heat for 20 minutes

Pasta

  • Add pasta to a large pan of slightly slated boiling water
  • Simmer for 8 minutes, for an authentic ‘al dente’ texture
  • Drain well

Presentation

  • Serve with freshly cooked, sliced garlic bread and a side of mixed salad