Spaghetti Bolognese


Spaghetti Bolognese
Recipe type: Beef
  • 100g raw lean beef - minced
  • 1-2 tomatoes (vegetable quota) half of the amount chopped and the other half leave as wedges (proportions can be changed)
  • optional: 1 teaspoon tomato paste (check label it must be 100% pure tomato)
  • 2-3 cloves garlic sliced*
  • onion salt
  • chopped basil and parsley (fresh if possible, but dried is fine)
  • coarse ground black pepper
  • pack of shiratake noodles
  • parsley sprig or basil for garnish
  1. In a saucepan cook the beef mince stirring in the tomatoes that are chopped, when almost cooked, add in the sliced garlic, onion salt, chopped herbs, reducing heat to a simmer for a few minutes whilst you prepare the noodles.
  2. Rinse the noodles very very very thoroughly. Bring a pot of water to the boil (boil the jug to quicken the process) then drop in the noodles for a minute or so. Drain and shake the noodles in a colander to remove all water.
  3. Place noodles onto plate/bowl then pour over your Bolognese sauce. Position the tomato wedges around the meal and decorate with the sprig of parsley or basil.
  4. You don’t have any noodles?
  5. A similar dish can be made omitting the tomatoes (but using the teaspoon of tomato paste) and substituting the noodles for finely sliced steamed cabbage (vegetable quota). This dish really tastes better than you might imagine.
  6. *baking garlic and onions wrapped in alfoil to retain the juices gives them quite a different flavour so if you ever have the time, you can pre-prepare garlic and onions this way so you have them on hand when needed. They will keep in the fridge for a few days but you will need to seal them well so the fridge does not take on the smell of them - as delicious as it is.


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