Spaghetti Bolognaise
I typically cook this up in a huge pot whenever I buy new vegies, to use up all the old ones, and will use whatever vegies I have on hand. I chop most of the vegies up nice and fine so the flavour is more consistent and you don't get a big mouthful of broccoli. Server with spaghetti, fettucini or whatever pasta you have available. Often tastes better a day or so after it is cooked.
Ingredients
- 500gm mince beef
- 800gm can tomatoes, diced
- 7 tbsp tomato paste
- 1 large onion, chopped finely
- 1 large carrot, chopped finely
- 1/3 broccoli including stalk, chopped finely
- 6 large mushrooms, diced
- 1/2 red capsicum, diced
- 1/2 green capsicum, diced
- 1 tspn garlic
- 1 tbsp sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped herbs or dried herbs (basil, thyme, oregano, etc)
- 1/2 tspn black pepper
- 1/2 tspn salt
- 200mL red wine
Instructions
- Brown meat of medium heat
- Add everything else to pot, cover and simmer on low heat for at least 40 minutes
- Uncover and continue to cook until enough water evaporates to achieve desired consistency.