Rich Spaghetti Bolognese
Per serving 398 kCal/8.9kg fat
Preparation time 15 minutes
Cook 40 minutes
1 1b (450g) lean minced beef
2 garlic cloves, crushed
1 large onion, finely diced
2 medium carrots, finely diced
2 beef stock cubes
2 x 14 oz (2 x 400g) cans chopped tomatoes
2 tablespoons tomato puree
1 tablespoon chopped fresh mixed herbs (oregano, marjoram, basil, parsley)
8 sundried tomatoes, finely chopped
8 oz (225g) [dry weight] spaghetti
Salt and freshly ground black pepper
Chopped fresh herbs to garnish
Dry-fry the minced beef in a non-stick pan until it starts to change colour. Remove the mince from the pan and wipe out the pan with kitchen paper. Return the meat to the pan, add the garlic and onion and continue cooking for a further 2-3 minutes, stirring the ingredients well. Add the carrots and crumble the stock cubes over the top. Add the tomatoes and mix well to allow the stock cubes to dissolve. Reduce the heat to a gentle simmer, season, cover with a lid, and continue to cook for 30 minutes until the sauce thickens.
Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook for 20-25 minutes until the spaghetti is soft but slightly firm in the centre. Drain through a colander.
Arrange the spaghetti on warmed servicing plates and por the sauce on top. Garnish with fresh herbs.