This is my happy place. A bowl of steaming hot pasta tangled with a beautifully rich and smooth bolognese sauce exploding with so much flavour you’ll be dipping and licking the sauce directly from the wooden spoon before it hits the pasta!
Prep Time: 15 minCook Time: 45 minTime:: 1 hr
1 tablespoon Olive oil
1 Onion (Chopped)
2 Garlic cloves (Crushed)
2 Carrots (Grated)
1 Zucchini (Grated)
500 grams Extra lean minced beef
1 tablespoon Tomato paste
80 milliliters Red wine (Optional)
700 grams Passata cooking sauce
2 teaspoons Vegetable stock powder
2 teaspoons Dried oregano
3 tablespoons Low fat cooking cream
1 Handful of fresh parsley (Chopped)
500 grams Packet spaghetti
100 grams Parmesan (Grated)
Heat the oil in a large saucepan; add the onions, garlic, carrots and zucchini. Fry until vegetables are soft and fragrant (about 3 minutes). Add the beef and fry until browned. Add the tomato paste; pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the Passata, vegetable stock powder (or salt), and oregano.
Cover pan with a lid and simmer until the sauce has thickened, stirring occasionally (about 20-30 minutes). Turn off heat; add the cooking cream (or milk) and stir until combined.
Cook the spaghetti in a pot of boiling salted water. Drain; add 2 ladlefuls of the sauce and mix until pasta is covered. Divide between 6 serving dishes; top with extra sauce and sprinkle with Parmesan cheese and parsley.