Spaghetti Bol

Dixie's Spaghetti Bol

Recipe thanks to Dixie Borg from Campaspe Community Children’s Centre

Ingredients

• 1 onion, chopped
• 1 carrot, grated
• 1 zucchini, grated
• 1 capsicum, sliced
• 500g Lean beef mince
• 400g tin chopped tomatoes
• 700g tomato passata
• 1 tsp dried mixed herbs
• 1 tsp garlic mince
• Salt & pepper
• Dried spaghetti
• Grated cheese to serve

Instructions

• Put the vegetables in a large, heavy-based saucepan and cover with 500ml water. Bring to the boil, then simmer for 8-10 minutes, or until the onion and capsicum are soft. Remove from the heat and blend the contents to a smooth purée using a hand-held blender. Set aside and keep warm.
• Heat a separate saucepan over a medium heat. Cook the beef mince for 3-5 minutes, stirring with a wooden spoon to break up any large clumps, until lightly browned on the outside.
• Add the puréed vegetables, chopped tomatoes, passata, garlic and dried herbs to the pan, stirring well to combine. Season with pepper and stir again.
• Bring to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and continue to simmer gently for 25-30 minutes, stirring the sauce more and more regularly as it thickens.
• Meanwhile, bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente.
• Divide the spaghetti between bowls and top with the Bolognese sauce. Sprinkle with cheese.