An oldie but a goodie, spaghetti bolognaise is everyone’s favourite comfort food.
Ingredients
- 1 tablespoon olive oil
- 20g butter
- 2 brown onions, halved, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 145g (1/2 cup) tomato paste
- 250ml (1 cup) dry red wine
- 2 x 400g cans diced tomatoes
- 1 tablespoon Masterfoods Oregano Leaves
- 3 dried bay leaves
- Salt & freshly ground black pepper
- 1/3 cup fresh continental parsley, loosely packed, coarsely chopped
- 375g dried thin spaghetti
- 80g parmesan, to serve
Method
- Step 1Heat oil and butter in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.
- Step 2Add the tomato paste, wine, tomato, oregano and bay leaves, and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 1 hour or until sauce thickens. Taste and season with salt and pepper. Stir in the parsley.
- Step 3Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain.
- Step 4Divide the spaghetti among bowls and spoon over bolognaise sauce. Grate over the parmesan and serve immediately.
- Low carb
Nutrition
3492 kj
Energy
30g
Fat Total
14g
Saturated Fat
9g
Fibre
48g
Protein
122mg
Cholesterol
661.51mg
Sodium
12g
Carbs (sugar)
83g
Carbs (total)
All nutrition values are per serve
Notes
You can freeze this bolognaise sauce for up to 2 months. Cool to room temperature, then place individual portions or whole quantity in airtight containers or freezer bags and expel air. Label, date and freeze. Place in the fridge overnight to thaw.
- Author: Amanda Kelly
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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