Spaghetti Bolognese!

I was tidying the library shelves the other week and came across this cookbook which is tailored towards students. It has so many really simple, easy to follow recipes and I am loving getting to do a lot more cooking and learning to cook loads of different things.

Spaghetti bolognese is something that I normally do if I want a really easy tea that doesn't take a lot of effort to make. Also it is a good one to have in the freezer so you defrost and reheat it later when you want something really quick to produce.

There were a few ingredients that I left out or changed just due to personal preference. So I have included both what I used and what the recipe included. You can use either.

Ingredients I used (serves 3)

Olive Oil
4 Garlic Cloves (crushed)
1 Onion (chopped)
250g Mushrooms (sliced)
500g Lean Beef Mince
1 tbsp Tomato Puree
800g Canned Tomatoes
Mixed Herbs

Ingredients listed in recipe (serves 6)

Olive Oil
4 Garlic Cloves (crushed)
1 Onion (chopped)
250g Mushrooms (sliced)
1kg Lean Beef Mince
2 Glasses of Red Wine
900g Canned Tomatoes
2 tbsp Dried Oregano (optional)
500g Dried Spaghetti

Steps

Step 1

Heat the olive oil in a large saucepan over a medium heat. Add the garlic and onion. Cook for 5 minutes until soft.

Step 2

Add the mushrooms and mince. Season with salt and pepper. Fry for 3-4 minutes until the meat is brown.

Step 3

Add the tomato puree and stir well. Then add the canned tomatoes and mixed herbs.

Step 4

Let the sauce bubble on a low heat for around 40 minutes. check every 5-10 minutes to make sure it doesn't stick to the bottom of the pan.

Step 5

Bring a large saucepan of water to the boil. Add the pasta and stir. Simmer for 10 minutes. Drain the pasta then serve.

Thanks For Stopping By! :)

Disclaimer - this is not my recipe it is from 'From Pasta to Pancakes The Ultimate Student Cookbook' by Tiffany Goodall. Available here.