900g minced beef.
8 tablespoons of tomato puree.
2 teaspoons of dried mixed herbs or a sprig of fresh thyme or rosemary.
3 onions, peeled and finely chopped.
4 carrots, peeled and finely chopped.
1.2 litres chicken, beef or vegetable stock.
3 red peppers, cored and finely chopped.
350g button mushrooms sliced.
300g spaghetti, broken into short lengths.
350g any leftover hard grated cheese such as cheddar, Edam and Parmesan.
- Fry the onions and carrots gently till soft, then turn the heat up and add the mince stirring constantly to brown all over, add in the peppers and mushrooms then add in the tomato puree and herbs and stir for a minute. Add in the stock and simmer for about 30 minutes. Season well.
- Divide the Bolognese sauce, keep half in the pan and spoon half into a dish or bag for freezing.
- Meanwhile, cook the spaghetti in boiling water for about 10 minutes, drain and add the spaghetti to the meat sauce which stops it from going sticky, mix well together. Serve the spaghetti in bowls topped with grated cheese.
If you find yourself cooking too much spaghetti, try using a special spaghetti measuring tool.