A comforting recipe for Spaghetti Bolognese
1 tbsp (15 ml) sunflower oil
500 g lean beef mince
1 onion, chopped
1 celery stalk with leaves, chopped
2 cloves of garlic, chopped
1 green pepper, seeds removed and chopped
2 carrots, grated
2 tsp (10 ml) each dried thyme and mixed herbs
1 x 410 g tin chopped tomatoes
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) chutney
1 tsp (5 ml) salt
lemon juice and black pepper to taste
300 g spaghetti
Heat 1 tsp of the oil in a frying pan and fry mince until browned. Spoon out and drain excess fat.
Heat another 1 tsp of the oil in the same pan and fry onion, celery, garlic and green pepper for a few minutes.
Add carrots, herbs, tomatoes, tomato paste, chutney and 1/2 tsp salt with meat. Reduce heat, cover with a lid and simmer for 30-45 minutes.
Season well with lemon juice and pepper.
Meanwhile, bring a large pot of water to the boil. Add pasta and the remaining 1/2 tsp salt. Cook until tender and drain well. Stir in the remaining 1 tsp oil.
Serve warm pasta with spaghetti sauce.
Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.