For NaBloPoMo November 2014 my challenge is to upload a post every day thoughout the month. That’s 30 days and 30 posts. The more page views I get per day the more money I will donate to the Childhood Eye Cancer Trust (CHECT). Help support my challenge by logging on daily and donating directly http://www.chect.org.uk.
Yesterday’s total page views: 91
Spaghetti Bolognese is probably one of the most frequently made dinners. In fact it’s almost thought of as a bit of a cop out! Especially if you use a ready made sauce. But it doesn’t have to be. I try to put a bit of a twist on mine by packing it full of veggies. It makes it taste less dense and it’s a fantastic way to boost your 5-a-day, especially for little ones that try to avoid their greens! The key to a great bolognese is to cook the mince on a low heat for as long possible. If you have the time to do this fantastic, but I would add the vegetables a lot later so you can preserve the vitamins.
My Spag Bol!
(Serves 2 | total prep and cooking time at least 1 hour)
– 120-150g spaghetti
– 400g pack of beef or lamb mince
– 1 onion – diced
– 3 cloves garlic – finely chopped
– 6-7 mushrooms – sliced
– vegetables e.g leek (very finely chopped), spinach, peas etc
– 227g tin chopped tomatoes
– lamb or beef stock – how much depends on how long you plan to cook it for, if you don’t make enough don’t worry you can top up with water if need be
– Italian herbs
– cook the spaghetti according to packet instructions
– fry the onion in a large frying pan or sauté pan
– add the garlic and fry for a few moments
– add the mince and brown, stirring regularly so the mince doesn’t clump together
– add the mushrooms and vegetables and fry for a few moments
– pour in the tomatoes and add the herbs. Stir well and cook for a few moments
– add approx 200 ml of stock and simmer for 30 mins. Keep adding water if it dries out or turn up the heat and uncover if there is too much water
– serve on top of the spaghetti or mix the spaghetti into the sauce