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Fiona MacLeanFiona MacLean

Lean Spaghetti Bolognese

A rich and savory lean beef bolognese simmered with sweet onions, mushrooms, peppers, and herbs served over pasta.
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • pasta spaghetti, tagliatelle, orzo, pasta shells, or fusilli
  • olive oil or spray oil
  • 500 gram minced protein minced beef, pork, corn, or chicken mince (less than 5% fat)
  • 3 cloves garlic chopped
  • 2 brown onions medium sized, chopped
  • 1 tin tomatoes
  • 1 tin water used to wash out the tomato tin
  • beef stock cubes or oxo cubes beef oxo cubes or ordinary beef stock cube (crumble two in if using ordinary)
  • 1 tablespoonful oregano
  • 1 tablespoonful mixed herbs
  • 1 bay leaf optional
  • mushrooms chopped
  • peppers red pepper, green pepper, or whatever is around
  • salt for boiling pasta water
  • pasta water reserved from cooking pasta
  • Parmesan cheese freshly grated, for garnish
  • fresh basil for garnish

Method
 

  1. Chop onions, mushrooms, and peppers.
  2. Heat olive oil or spray oil in a hot skillet or pot. Add protein; break up and stir until browned all over.
  3. Add onions; reduce heat to medium. Cook in the meat about 10 to 15 minutes until soft and translucent.
  4. Add mushrooms, peppers, and garlic. Don't add garlic with onions; it will burn.
  5. Add tinned tomatoes. Rinse the tin with water and add it. Crumble in oxo cubes; add a tablespoonful each oregano and mixed herbs, and a bay leaf.
  6. Cover and simmer gently about another 15 to 20 minutes.
  7. Boil pasta in a large pot of water with about a tablespoonful of salt for about 12 to 15 minutes until soft or al dente.
  8. Drain pasta, reserving a few tablespoons pasta water. Stir reserved water into sauce to thicken.
  9. Serve pasta in bowls topped with bolognese, freshly grated Parmesan, and fresh basil.

Notes

Top tips: remember to cook your onions for a long time to add to the sweetness of the dish, and don't forget to add your pasta water. Can be left to mature in the fridge overnight or frozen for later use.
Total time: 30 minutes.